1. THE AGAVE
Millennium plant grown in our land lovingly inherited by those visionary founders, we care for it as a child, protecting them of disease and nurturing them to grow up healthy and strong in a environment 100% organic, we adopt the "terroir" French concept.
Once the agave has grown we harvest them and we take into the oven just the best part of the agave giving us great tequila
2. THE OVEN
Is from masonry or stone, we cook it slowly in two times that allows the agave sugar crystalize and get caramel and honey baked giving sweet, floral and ripe fruit scent.
3. EXTRACTION OF JUICE OR MUST
We squeeze till the last drop of honey from the baked agaves, the distillery can be compared with a candy factory as the scent is very peculiar awakening the sense of smell with its sweet aromas.
4. MUSTS FORMULATION
We use water from deep springs with pure and crystal water.
In neat stainless steel tanks is where the magic happens, the transformation from sugar to alcohol by environmental yeast, achieving the fermentation that generates great scented elements with notes of butter, vanilla and hazelnuts.
In stainless steel and copper condensed stills we evaporate tequila making the double distillation the most crystal pure and tasty elixir.
We have discovered the virtues of the American white oak and our barrels, some of them from second hand used before for the burbon ageing, and some other news from several toasted we make mixes that generate high quality products. We do not use other elements different from the elaboration process, which gives pure authentic tequila.
In each step of the process we take care and chose the best level of excellence. This is how we create tequila Mexita's that now have joined our family.
I hope you enjoy the taste as much as I enjoy producing it.