Production Process

Blue Weber tequilana agave is only grown in the State of Jalisco with its privileged geographical location, since this is the only region that has the necessary growing traits: land, water, sun and time, since growth and optimal maturation vary between 8 to 13 years.

The indigenous towns in spite of counting on several fermented drinks employees for rituals and ceremonies, did not completely know the process of distillation and maturing.

It was until the arrival of the Spaniards who this process spread and gave foot to the creation of the tequila as now we know it.
We present next the process of processing of the tequila, fruit of the fusion of two cultures.

Cooking

Tequilana agave hearts are placed in autoclaves and pressured cooked at controlled temperatures during 18 hours to transform starch into sweet syrup.

Miling

Once the tequilana agave hearts have steeped, they pass through mills to extract the juices to be fermented.

Fermentation and Distillation

Once fermentation is complete, the first slow distillation takes place to achieve the desired aromas and flavors. They are then refined with a second distillation where they obtain the unique Tequilas del Señor quality.

Rest and Maturing

The tequila is rested during long time in barrels of white oak.
Once finished east process he is ready to be packaged and to enjoy itself all secrets as they are rested ours and aged…