After a growth period of 8 to 10 years, the jimador cuts the leaves of the agave to obtain the "piña", the heart of the plant.





The cut "piñas" are cooked in a steam brick oven for 24 hours and let "resting" for another 24 hours until the fibres are relented.

The "piña" is shredded in different mills to extract all the juices out to the fermentation tanks.

The agave juice or "Agua Miel" is pumped into stainless steel fermentation tanks.

The fermented juice or "mosto" is twice distilled in two different stainless steel alembics.

To obtain the perfect balance, the ageing process in white oak barrels has no time limitations; patience is the best allied to produce the very best Tequilas and Elixires de Agave.