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Although the burro and the stone mill have given way to more modern methods, we still follow the old ways of making the highest quality tequila. If time has taught us anything, we’ve learned with tequila, time is everything.
Tequila begins in the highlands of Mexico, where blue agave grows under the sun. The plant’s heart, the piña, is harvested, cooked to release its sugars, then crushed to extract the juice. This juice is left to ferment, turning into alcohol, and then distilled to refine its spirit. Some tequilas are bottled right away, crisp and clear. Others are aged in barrels, taking on deeper flavors and golden hues. Each bottle carries the earth, time, and craft of its making.