1. Agave Cultivation
• Experience and Selection:
• Our agave selection process is rigorous, ensuring that only the healthiest and most mature plants are chosen for production.
• In addition, we use sustainable cultivation techniques to maintain soil quality and health.

2. Harvesting (Jima)
• The jima is carried out by our experienced field workers, who carefully cut the agave leaves to leave only the piña, which is the part used for tequila production.
• This task requires precision and expertise to ensure the piñas are ready for cooking.

3. Agave Cooking
• We carry out our fractional cooking process in masonry ovens, creating a slow cooking method that preserves and enhances the flavors of our tequila.
• This process involves a complete 48-hour cooking cycle, consisting primarily of 12 hours of steam injection followed by 12 hours of resting, repeated a second time to achieve optimal agave cooking before moving on to the next stage.

4. Milling
• Using a milling train composed of a shredder and two mills ensures maximum extraction of sugars from the agave.

5. Fermentation
• We carry out fermentation in stainless steel tanks with agave fibers.
• The agave fibers are mixed with the juices to enrich the fermentation process.
• The stainless steel ensures a clean and controlled environment, which is vital for efficient fermentation.

6. Distillation
• Our double distillation is performed in stainless steel stills with copper components.
• The copper in the stills helps remove impurities and enhances the quality of the distillate.

7. Quality Control
• We perform quality tests at every stage of the process to ensure that each batch of tequila meets our high standards of quality, flavor, and purity.