After 6 to 8 years of maturation, the jimadores harvest the agave to reveal its heart: the piña, the starting point of everything that follows.
The piñas are slowly cooked in brick ovens for 48 hours, releasing their natural sugars, and then left to cool for another 24 hours.
After cooking, the piñas are manually fed into the roller mill, where they are crushed to extract the juice that will give life to the mosto.
Distilled twice — first in stainless steel and then in copper — resulting in a complex, deep, and silky tequila.
The reposado and añejo expressions rest in previously used American oak barrels, adding subtlety while allowing the agave to remain the protagonist.
