Rested three months in first-fill American oak, then left another thirty days to settle before bottling. Rounder and warmer, with the agave still at its heart.
Cooked agaveSlow roasted valley agave, still at the centre.
Orchard fruitOrange, tangerine, peach and plum; green apple on the palate.
American oakBrown sugar, fresh almond and caramelised orange.
Cinnamon & vanillaSoft baking spice from the first-fill barrel.
Black pepperSubtle spice underneath the sweetness.
Body & balanceRich gold, full bodied, a velvety close.
Village
Amatitán, Jalisco, Mexico
Maestro
Julio Cova
Agave
100% blue weber agave
Cooking
Autoclave (75%) and brick oven (25%)
Milling
Roller mill
Still
Copper & stainless steel
The Original
Blanco
40% ABV · 750ml
Straight from the still and unaged. Double distilled in copper and stainless steel for clarity, then rested thirty days for our signature smooth finish.
Cooked agaveCitrusBlack pepperCinnamon
Cooked agaveSignature aroma of slow roasted valley agaves.
CitrusLight lime and orange zest, hints of orange blossom.
Black pepperSubtle spiced notes of black pepper.
CinnamonA hint of toasted cinnamon.
Body & balanceSmooth and velvet in the mouth, a long ending.
Village
Amatitán, Jalisco, Mexico
Maestro
Julio Cova
Agave
100% blue weber agave
Cooking
Autoclave (75%) and brick oven (25%)
Milling
Roller mill
Still
Copper & stainless steel
The Next One
Añejo
Arriving 2027
The same agave, the same volcanic water, the same maestro. Then time — far more of it — in oak.
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Our Tequila is the result of generations of proud tequila makers in the heart of Jalisco, where blue agave thrives in rich volcanic soil. Shaped by the land, the climate, and time itself, these agaves are cultivated with care and patience to produce tequila of exceptional character and depth.
Julio Cova
Maestro Tequilero
Reposado begins where Blanco ends. The same tequila, moved into oak and left alone — long enough to take on colour, vanilla and a softer edge.
How Our Tequila Is Made
01 | AGAVE SELECTION
Our process starts with selection of Blue Weber Tequilana agaves at ripe point (agaves grown for an average of 6 years), harvested and cut into piñas.
02 | AGAVE COOKING
Piñas are slow cooked both in autoclave (low pressure steam cooking method) and brick oven (slow roasting method).
03 | PIÑAS CRUSHING
Cooked piñas are crushed with roller mill to extract juices and separate fibers.
04 | OPEN AIR FERMENTATION
Juice obtained is then transferred into stainless steel open containers for fermentation with wild yeast, for a 72-96 hour period (3-4 days).
05 | DISTILLATION
Double distilled: stainless steel stills for first distillation, then copper stills for second distillation.
06 | CASADO (RESTING)
The Marriage or “Casado” is a 30-day resting process after second distillation, using closed stainless steel containers, to stabilize the tequila and add smoothness.
07 | BARREL RESTING
For our Reposado, the journey continues. The tequila is moved into oak barrels and left to rest, drawing colour, vanilla and a rounder body from the wood before bottling.
Crafted by Our Tequila Maestro.
When we set out to make world-class tequila, we took our time to meet with different maestros. We spent over a year searching for the right location and people. When we met Julio, we immediately knew he was a kindred spirit: honest, open, and with a deep passion for traditional tequila expressions. His 40 years of tequila mastery brings a level of craft that we deeply respect.
Tequila Cocktails
From smoky classics to clean, agave-forward pours, these recipes are designed to highlight the character of each spirit.
