THE PROCESS
STEP 1
Each day before sunrise, our jimadors travel to the fields of Camarena estate in search of perfectly ripened blue Weber agave. Reaching peak maturity takes six to nine years, but the wait is worth it. It is our fully ripened agave, grown in the mineral-rich soil of the highlands, that gives our tequila its signature complex flavor.
STEP 2
Once the harvested agave arrives from the fields, the workers skillfully remove and discard the bitter stems and chop them down for an even cook. The piñas are then placed in traditional ovens and steamed at a low temperature for 48 hours, then cooled for an entire day. Once cooled, a two-ton volcanic tahona stone gently crushes the agave fibers unlocking the flavor of our agave.
STEP 3
We then age our reposado tequila in American oak ex-bourbon barrels for nine to 11 months. This careful process creates a sweet and smoky flavor, with hints of vanilla and oak.
