ALL ORGANIC PROCESS

This Process realice in new lands, where handmade dismounted, for latter planting them with healthy "HIJUELO" of AGAVE AZUL TEQUILANA WEBER from orchard mothers certificated.

We maintain a nutrition program that takes place throught the year until the JIMA. It also conducting a program for prevention and control of diseases, where we use beneficial insects and fungi ENTEMOPATOGEN O ANTAGONIC to keep free of diseases to our Agaves.

We don´t use herbacides of any kind, all of the controls of any type of manufacturing are manual.

When we start the process of JIMA all the tools are disinfected with hot pressurized water, similar to the truck that contains the PIÑA DE AGAVE and also its covered during the whole journey.

There is only a oven for organic agave for the brew, which is disinfected with hot water with specialized machinery; Once it is cooked and it cools naturally, It is passed to the mills also disinfected, after passing through the unique fermentation tubs where only the yeast was inoculated same organic agave to let it ferment ( 8days ).

Without adding any nutrient or accelerator to the fermentation.

The barrels are manufactured with more then 50 years old woods, where nor in the trees or at the time of their manufactured used chemicals or genetically modified wood.

We never mix the conventional tequila with the organic, each one has distinct production processes.