Cultivation

The first several years of your spirit’s life

Flavors and character develop for years in the fields. Expert jimadores sow and tend agave until it matures, and then deftly harvest it for traditional production. Siembra means sowing.

100% Agave Tequilana Weber Azul

Also called “Blue Agave.” Known for high sugar content, relatively fast maturity, easy cloning, and beautiful blueish spikes. Due to restrictive legislation, this is the only agave allowed in tequila production.

Estate Grown

The agave for this expression was grown on land owned by the producer. This eliminates the need for coyotes, who are often contracted to source harvested agave and are known to exploit jimadores and damage the agave market.

Single Estate

Every agave used in this expression was grown on the same plantation. This allows for greater expression of terroir, as the agaves from a single field will be more consistent. They’ll never be identical, though— a slight variation in elevation or sun exposure across a field can have a great impact on flavor over several years.

Registration #

Traceability protects your glass from counterfeit tequila. Demand it. A grower must register agave within one year of planting to sell it to the tequila industry. The registry is meant to guarantee that the agave was grown in the Denomination of Origin, and tells us how much usable agave should be on the market, or will be in a few years.
We print agave registration numbers to show consumers that it’s possible, and something they can and should demand.

Planting and Harvest

We’re picky. Mature agave is central to traditional tequila production; years of maturation impart great depth of flavor. Some newer production methods can mask younger, lower-quality agave. Our agave-centric methods demand great raw material.

Jima Type

This refers to how close to the piña the jimadores chop the agave’s spikes. A jima larga leaves more penca, or spike, than a jima normal, which in turn leaves more than jima rasurada, which leaves essentially none. Larga is common in diffuser tequilas, normal in traditional tequila production, and rasurada in ancestral mezcal.

100% Agave Tequilana Weber Azul

Also called “Blue Agave.” Known for high sugar content, relatively fast maturity, easy cloning, and beautiful blueish spikes. Due to restrictive legislation, this is the only agave allowed in tequila production.

Estate Grown

The agave for this expression was grown on land owned by the producer. This eliminates the need for coyotes, who are often contracted to source harvested agave and are known to exploit jimadores and damage the agave market.

Single Estate

Every agave used in this expression was grown on the same plantation. This allows for greater expression of terroir, as the agaves from a single field will be more consistent. They’ll never be identical, though— a slight variation in elevation or sun exposure across a field can have a great impact on flavor over several years.

Estate Grown

The agave for this expression was grown on land owned by the producer. This eliminates the need for coyotes, who are often contracted to source harvested agave and are known to exploit jimadores and damage the agave market.

Single Estate

Every agave used in this expression was grown on the same plantation. This allows for greater expression of terroir, as the agaves from a single field will be more consistent. They’ll never be identical, though— a slight variation in elevation or sun exposure across a field can have a great impact on flavor over several years.

Registration #

Traceability protects your glass from counterfeit tequila. Demand it. A grower must register agave within one year of planting to sell it to the tequila industry. The registry is meant to guarantee that the agave was grown in the Denomination of Origin, and tells us how much usable agave should be on the market, or will be in a few years.
We print agave registration numbers to show consumers that it’s possible, and something they can and should demand.

Planting and Harvest

We’re picky. Mature agave is central to traditional tequila production; years of maturation impart great depth of flavor. Some newer production methods can mask younger, lower-quality agave. Our agave-centric methods demand great raw material.

Jima Type

This refers to how close to the piña the jimadores chop the agave’s spikes. A jima larga leaves more penca, or spike, than a jima normal, which in turn leaves more than jima rasurada, which leaves essentially none. Larga is common in diffuser tequilas, normal in traditional tequila production, and rasurada in ancestral mezcal.

Planting and Harvest

We’re picky. Mature agave is central to traditional tequila production; years of maturation impart great depth of flavor. Some newer production methods can mask younger, lower-quality agave. Our agave-centric methods demand great raw material.

Jima Type

This refers to how close to the piña the jimadores chop the agave’s spikes. A jima larga leaves more penca, or spike, than a jima normal, which in turn leaves more than jima rasurada, which leaves essentially none. Larga is common in diffuser tequilas, normal in traditional tequila production, and rasurada in ancestral mezcal.