The jimadores, using a traditional method, hand-harvest each of our agaves, sourced from the Highlands of Jalisco. These agaves are carefully selected at the optimal age of 6 to 7 years, ensuring the highest sugar content.

The agave is cooked in stone ovens following the traditional method, using steam injection to achieve a thorough and even cooking process.El agave se cose en hornos de mampostería siguiendo el proceso tradicional a través de inyección de vapor, obteniendo un cocimiento integral.

With our 4-step mill, the juices are extracted from the agave fibers. These juices, along with the sweet honey, will later be used in the fermentation process.

Using our special recipe with physiolized yeast, which imparts distinctive characteristics, we create the desired congeners to develop the profile and personality of the spirit.

Our process includes double distillation, both for crushing and rectification, allowing the proper time to extract and enhance the aromas and flavors, ultimately achieving the profile that sets us apart.