PRODUCTION PROCESSES

Produced in Arandas, in the southern part of the Altos de Jalisco,
in a cold region with clay soils and red earth, where agaves are carefully selected for its production.

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AGAVE KITCHEN

16h pressure up to 93°C

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FERMENTATION

Inoculate agave juices for 72 hours

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DISTILLATION

Double distillation: impressive and rectification

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DILUTION AND FILTRATION

Demineralized water, cooling, and oxygenation

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BOTTLING AND BATCHES

Semi-automatic packaging and labeling machine

BOTTLE FEATURES

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