Process
The Horno
To cook the agave we use a style oven the has been used in Mexico to cook agave for the last 12,000 years. This underground pit oven uses oak firewood and volcanic stone in order to retain heat and properly cook the agaves. The agaves are cooked for three and a half days before the oven is opened.
The Mill
To mill the agaves, we mainly use a mechanical mulcher. This mill allows us to properly shred the agaves in order for the yeast to be able to do thier work.
The Fermentation
At the moment we are using a variety of stainless steel, wood, and plastic for our fermentation. After about 14 to 27 days the fermentationis ready. Then everything gets mixed together and distilled.
The Distillation
We use two traditional copper alembic arabic pot stills. Our largest one is 600 liters and the smaller one is 170 liters. We double distill for most distillations, but some bottlings are tripple distilled.
The Aging
For maturing and resting, we use glass carboys called damajuanas and new American oak barrels that are made in Guadalajara. Typically the spirits are aged for a period of 6 months or more in glass jugs OR 2 months in the barrel.
