AGAVES
Agabe Tequilana has its own agave fields, this lets us select only the plants with an optimum ripness. The agave fields are located in Los Altos de Jalisco, consecuently, the agave has a higher quantity of sugar reductors and more exquisite flavor than the agave grown in other regions.

COOKING OF THE AGAVE
Masonry kilns are used, where the agave is cooked for 30 hours and then it rests for 12 hours before opening, giving it the optimus time for slow cooking.

MILLING THE AGAVE
The milling is done with metallic cylinders that press the fiber at the same time the water cleans them up.

FERMENTATION CONTROL
Fermentation is done using only the juices and syrup of the agave, separating the bagasse.

DISTILLATION
Cooper stills are used in this process following the original system to keep the authentic flavor of tequila, which once it is poured, it flows into an open system to avoid the condensation of aldehydes.