Step 1: Farming

We mature our agave plants 8-12 years in the lowlands of Jalisco. They are grown in volcanic soil that has a mineral quality and gives the tequila an earthy, spicy taste almost like cinnamon.

Step 2: Cooking

We roast the agaves for 40 hours they can weigh up to 150 pounds the Piñas are cut in quarters and roasted in the Horno an old fashioned clay oven. This allows the pinas to soften and the natural juices and sugar will extract in the next process. The roasting adds much flavor to the tequila.

Step 3: Milling

After the agaves are perfectly cooked, the pinas are pulled out by hand and taken to the grinding area where honeys are separated from the fiber. This is done using a tearing machine in combination with roller train mills.

Step 4: Fermenting

There are 18 tanks used during the fermentation stage and the tanks can be opened or closed. These tanks are made out of stainless steel with a capacity of 18,000 liters each.

Step 5: Distilling

After the most is fermented, it passes to the distillation process which is completed in alembics. Alembics may be made out of copper or stainless steel and are a common style of distillation towers.

Step 6: Aging

Aging, also known as maturing the tequila, is storing the tequila in wood casks. The cellar stores over 2000 barrels and is a fresh place with mango trees inside to help preserve a moist and fresh atmosphere.

Step 7: Bottling

The bottler of tequila is obliged to demonstrate, at any moment, that the product hasn’t been altered in its final bottling. The product with a label that reads Tequila 100% agave of Tequila 100% puro de agave must be bottled at the bottling plant of the maker and in the zone of “Denominacion de Origen.”

Step 8: Tasting

If you are a purist, a glass of Blanco served neat is a great start. Pour about 1 to 1 ½ ounces of tequila in a snifter or wine glass. (Note: Reidel makes a beautiful tequila glass).  Allow the tequila to breathe and open up so you capture the nose of it.