We carefully monitor our ovens to maintain the ideal temperature, never exceeding 18 hours of cooking time.
Before milling, all our equipment goes through a thorough cleaning and sanitization process.
We use a fermentation process with natural yeasts.
We distill in stainless steel stills, carefully monitoring the cut point to avoid using higher and lower alcohols. After distillation, we obtain our blanco tequila and proceed with the bottling process.
It goes through the same process, but after double distillation, it is aged in American white oak barrels. We use barrels with minimal previous use to ensure quality. The tequila is stored in our cellar at an average temperature of 18°C for six months, resulting in a bright, light golden tequila with exceptional flavor.
