…AND THIS IS HOW WE CREATE EACH BOTTLE

JIMA

Done as tradition dictates; our agaves grow between 6 and 7 years so that they have the ideal maturity and concentration of sugars. This allows us to work only with quality raw material that offers a good final product. We take great pride in our attention to detail from beginning to end.

COOKING

Once at the factory, the baker carefully slices and extracts the bud from each agave to obtain the unique profile we want to achieve. We load the autoclave to cook the piñas, the heart of the agave, for 16 hours. It is here where one falls in love with the rich roasting aromas.

EXTRACTION

We extract the juice and all the essence of the agave using only a single roller mill. This process is repeated several times, giving the tequila its unique characteristics and flavor notes. We reuse the pulp for composting.

FERMENTATION

We pour the juices into fully open, stainless steel vats to ferment between 4 and 6 days without adding anything else. Natural yeasts in the area convert the sugars into alcohol, resulting in unique notes. 

DISTILLATION

Here is where creating tequila is an art. Our distillation is a slow process that takes place in stainless steel stills. Our master distiller, René Carranza, supervises and cooks according to recipes that dictate the complexity of each batch.

MATURATION

Our tequila matures in American white oak barrels with a medium to intense toast. We let it rest long enough for it to obtain the strength and notes of the barrel, without neglecting the origin and flavors that give us the purest Blanco from which everything is born and begins.

PACKAGING

Each bottle is special so why not make them unique? Every bottle has been labeled and sealed by hand. You will find the handwritten signature of Don Chico, along with the year and the lot to which it belongs. There’s a special bottle made and waiting for you.