Produced in the Los Altos (highlands) region of Jalisco, this tequila is made from 100 percent blue Weber agave, grown in an area known for producing sweeter, fruit-forward agave. The production combines traditional and modern techniques, most notably the use of the tahona method - where a large volcanic stone wheel crushes cooked agave - alongside more efficient mechanical extraction. This hybrid approach allows for both consistency and retention of deeper agave character.
The agave is slow-cooked in brick ovens, then fermented and distilled to create a clean yet expressive blanco spirit. Being unaged, it preserves the raw qualities of the agave, with minimal influence from wood. Compared to more industrial mixto tequilas, the 100 percent agave base and partial tahona process give it greater texture and complexity, while still remaining accessible. Originally developed in collaboration with bartenders, the style is intentionally balanced - designed to work equally well neat and in cocktails. The highland agave contributes a natural sweetness, while the production method ensures a structured, slightly peppery backbone.
Tasting Notes
Nose:
Fresh and bright, with cooked agave, lime zest, citrus oils, and light herbal notes.
Palate:
Balanced and expressive, featuring sweet agave, lemon, lime, and black pepper with a soft, rounded texture.
Finish:
Medium length, clean and lively, with lingering citrus, pepper, and a gentle agave sweetness.
