OUR PROCESS
Our Agaves
Our agaves are grown at roughly 1,400 meters elevation on the volcanic slopes of Los Valles. This location gives us two distinct advantages: the high altitude naturally concentrates sugars within the agave, while the mineral-rich volcanic soil creates our signature clean, bright flavor.
Cooking
Agave piñas are slowly cooked in low-temperature stone steam ovens at 95°C over the course of three days. Cooking occurs in 8-hour shifts totaling 24 hours, followed by a 24-hour cool-down, allowing natural sugars to develop gradually. This patient approach preserves the agave’s natural sweetness while avoiding harsh or burnt flavors.
milling
The softened agave is milled using steel roller mills to gently extract fermentable sugars. The fibers are rinsed with deep well water, creating a rich agave nectar, often referred to as “honey water,” which becomes the foundation for fermentation.
Fermentation
The extracted agave juices are transferred into open-air stainless-steel tanks for 24 hours, where naturally occurring yeast is allowed to develop. After this initial phase, the juice and yeast are moved into larger tanks for three days, transforming sugars into alcohol and completing the fermentation process.
Distillation
Aguasol is distilled twice using traditional pot stills. The first distillation takes place in stainless steel stills with copper coils, followed by a second distillation in full copper stills. Throughout both runs, precise cuts are made, removing the heads and tails to capture only the heart of the spirit.
Aging Process
All of our tequilas are produced in small batches to ensure quality and consistency. The Blanco is rested for 15 days in stainless steel tanks, allowing the spirit to preserve its bright, agave-forward character. The Reposado is aged for three months in American bourbon barrels for a balance of sweet agave and subtle hint of spice.
