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Our Agaves are cooked in a Horno, which  is a  brick oven made of earth from the area of the Tequila Valley, this kind of Hornos are considered "Traditional Industrial". This oven is heated via steam, where the Agaves are usually cooked for 30-48 hours, and an additional 12 hours are allowed to cool them down. 


During the cooking process, the honeys from the agave are collected.  The collection of honey from the first few hours of cooking is discarded as it has the dirt and waxy build-up from the outside of the pencas and is very bitter tasting. 


The remaining honeys, called aguamiel are very sweet and are used during fermentation. 

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