The journey of our Agave Blanco begins with sourcing native Blue Weber Agaves from the highlands of Jalisco, Mexico. Through our partnership with a local distillery, we ensure these agave plants are cultivated in optimal conditions, yielding the highest quality for a rich flavour profile. After patiently waiting six to seven years for peak maturity, the jimador (agave farmer) carefully harvests the pinas of the ripe agave plants.

Following harvesting, we slow-cook our agave pinas for an extended period at a lower temperature. Using hornos (clay ovens) to steam the agave pinas preserves their natural sweet, citrus flavours. This traditional cooking process converts agave starches into fermentable sugars, resulting in a smoother, richer taste in our distilled agave.

Once cooked, we crush our agave pinas in the mill to extract the juices for fermentation. The leftover fibres serve as organic fertilisers to nurture future agave plants.

The extracted juice, or mosto, is transferred to large vats, where it is combined with natural spring water and yeast. As fermentation progresses, the yeast converts agave sugars into alcohol, resulting in a liquid known as mosto fermentado or tepache with a low alcohol content.

Following fermentation, the liquid undergoes two rounds of distillation in small batches using copper alembic pots. Each distillation is meticulously managed to maintain purity and flavour integrity, ensuring a refined expression of agave spirit.

The distilled spirit is then bottled under the label name Agave Blanco, denoting its unaged nature. Our Agave Blanco is prized for its smooth, crisp taste and vibrant agave flavours with subtle hints of citrus. Our Agave meets the rigorous standards of tequila production that is in full compliance with Mexican laws and regulations.