• Idioma Ingles
  • Our process begins with the seed, where our red soil of all our fields mixes with the agave to give as a result the best harvest.
    It is the essence of our red soil of Atotonilco El Alto, which makes our agaves always be distinguished

  • SOW
  • Once the agave is mature, the leaves are removed from the heart of the plant leaving only the base or ball, taking on a new descriptive name: piña.

  • JIMA
  • The piña go through a selection process, where sugar levels are measured to ensure the highest quality of our agave juice.

  • SELECTION
  • After carefully selecting the piña, these are chopped and placed in artisan ovens, where they are steamed and cooked slowly. Our stokers carry a daily log to ensure perfect cooking resulting in the flavor concentrate that distinguishes us.

  • OVEN
  • Our hallmark. The Tahona is a traditional method also known as Stone Mill, where piña are introduced to extract their juice through a slowly rotating stone wheel pulled by mules, to extract the precious cooked agave juice.

  • TAHONA
  • The agave juice is then fermented for several days in vats. The temperature of the juice rises as yeast convert the sugar into alcohol, the moment when our Tequila acquires its spirit. The rate of the fermentation is a key factor to the quality of our Tequila.

  • FERMENTATION
  • After the fermentation phase, our juice is poured to our traditional copper stills, to remove any excess solids and remaining fibers, and to start distillation. The juice is then filtered to create agave nectar or syrup. The agave nectar has the natural solids removed through a fine filtration process, liberating 7 Leguas spirit.

  • DISTILLATION