EVERYTHING WITH INTENTION

THE PROCESS

FROM OUR FIELDS TO YOUR GLASS

Stand in a field of agave. It’s breathtaking. Impressive. And huge! That’s because Blue Weber Agave spends nearly 8 years growing into maturity. At its ripest, Blue Weber, also known as Agave Tequilana, can span 16 feet with leaves and the heart, or piña, can weigh up to 200 pounds.

Shortly before it reaches full maturity, the agave is harvested by a Jimador. Nacho, our Suerte coworker pictured here, is a badass with a Coa. What’s a Coa? That super sharp harvesting tool he’s using to slice off all the spiky leaves and pull the agave from its roots to reveal the piña. That, mi amigos, is the goodness destined to become Suerte tequila.

Blue Weber Agave spends nearly 8 years growing into maturity.

< DRAG >

Along with the Agave, the other most important natural ingredient that imparts amazing taste is the pure spring waters of Atotonilco El Alto. Legendary in their purity and healing properties, these waters give life to the surrounding agave fields and our tequila.

Legendary in their purity and healing properties

Legendary in their purity and healing properties

SLOW AND LOW IN EL HORNO
We welcome piñas by the truckload into our distillery and begin the process of splitting and stacking them in our brick oven. We slow roast the piñas for 52 hours, four times longer than the industry standard, to bring out the fullest agave expression.

every piña from the oven gets crushed under a two-ton stone, slowly and repetitively, for 16 hours to release all the juices

It’s the way we roll that sets our tequila apart. Being 100% Tahona means every piña from the oven gets crushed under a two-ton stone, slowly and repetitively, for 16 hours to release all the juices. Others use shredders to process the piñas. But, just like a mortar and pestle, the process of crushing releases the true essence of the agave and creates nuances of flavor you can’t achieve otherwise.

< DRAG >

The juice from the crushed piñas is mixed with pure spring water creating “Mosto”. To get the most of our Mosto, it goes directly into a fermentation tank where a proprietary yeast is added. Then we’re back to going slow – letting the yeast do its work for a few days and getting our fermentation on. Hello alcohol.

From there, the liquid is ready to be double-distilled by passing through a stainless and then copper still for finishing. Our distillation is a 17-hour process and the industry standard is 3.5 hours. Hello Tequila.

Our distillation is a 17-hour process and the industry standard is 3.5 hours. Hello Tequila.

Our distillation is a 17-hour process and the industry standard is 3.5 hours. Hello Tequila.

Now we have our tequila, the final steps determine what expression it will become. For Blanco, it’s off to the stainless steel tanks for 2 months before bottling. For Reposado and the Añejo, its gravity poured into charred American white oak whiskey barrels and rested from 7 months to 7 years.

We only rest
when the tequila
is poured.

WE ONLY REST
WHEN THE TEQUILA
IS POURED.

One thing that keeps us grounded is the coming together around the manual bottling line. No mass market production here. Just some of Pedro’s family and coworkers taking the time to make sure every bottle is up to our standards and ready to make its journey to America. Final destination: your glass. ¡Salud!

Just surrender to luck and discover the Suerte that best suits your tastes. Or love them all, like us.