Inspired by oenology, each of their batches originate from a specific and unique terroir. They only use agaves from a delimited area, taking to use its unique characteristics of altitude, soil type, inclination, humidity and climate.
Before entering the oven the jimadores cut their agaves flush and eliminate the bud, since in these areas the bitter fats are concentrated, undesirable note for their batches.
Starting at fermentation and ending in barrels, they submit their tequila to classical music 24/7.
During the distillation, their head and tail cuts are very broad, they lose 35% to 40% of the total product leaving a pure heart.
After the distillation, the tequila is subjected to temperatures of 8ºF, thus solidifying the remaining bitter fats for later filtration.