Our Process

Peak ripeness

We harvest Blue Weber agave at peak ripeness, capturing natural sugars that deliver richness, balance and depth of flavour.

Destiladora
de Los Altos

Arandas, Jalisco · NOM 1412

Crafted in Arandas by the third-generation Bañuelos family, honouring 60 years of outstanding highland tequila production.

Slow-cooked
72 hours

Piñas are slow-cooked for 72 hours, converting starches to sugars, then crushed to extract rich agave juice.

Natural
fermentation

Agave juice ferments in stainless steel, including malolactic fermentation, softening acidity while preserving sweetness, spice and balance.

Double
distilled

Mosto is double distilled, Blanco lightly oak-rested for softness, Reposado aged five months in bourbon barrels for complexity.