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Grow

El Rey begins with pure Blue Weber agave grown in Jalisco's Valley of the Tequilas, where volcanic soil and arid weather help impart a signature smoothness and spice.

 
 
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Harvest

It takes 7-8 years for the agaves to reach an optimal level of sugar concentration. The plant is then harvested by hand (or jimado), a process that involves removing the leaves and exposing the central piña.

 
 
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Cook

Once the piña is split, it is steam-cooked for 72 hours in the traditional masonry oven known as the horno de mampostería.

 

 
 
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Ferment

After juice is extracted from the cooked piña, it combines with the distillery's naturally occurring yeast and ferments for 48 hours. The fermented liquid is distilled twice to achieve a smooth profile, while preserving the natural agave flavor. 

 
 
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Rest

Our silver tequila rests for at least 3 months in stainless steel containers, allowing the flavors to integrate. The tequila is then filtered yet again, and smoothed before bottling.

 

 
 
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AGE

Our Reposado and Añejo tequilas are aged for 6 and 14 months respectively in hard-toasted or burnt American Oak barrels, imparting richness and nuance.

 

 
 
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Bottle

The finished tequila is then bottled, packed for shipment, and ready to be enjoyed.