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Our Tequilas
Craft respects craft
We didn't rush into tequila. We spent over a year traveling through Jalisco, meeting maestros, tasting expressions, and searching for someone who shared our respect for tradition and craft.
When we met Julio Cova, we knew immediately — honest, open, and with a deep passion for what tequila can be when it's made the right way. His 40 years of mastery became the foundation of something we're incredibly proud of.
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.
When they came to me with their vision, I knew these were people who understood what tequila should be. Not a shortcut — a craft. I came out of retirement for this.
Julio Cova
Maestro Tequilero
Cocktails
From smoky classics to clean, agave-forward pours, these recipes are designed to highlight the character of each spirit.
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