From agave
to bottle
Seven stages of a craft passed down.The technique and experience the family hands on sustain the character of our spirits.
The process is decided stage by stage: which agave comes in, how it is cooked, at what pace it ferments, and how precisely it is distilled.
None of those decisions is improvised. The rigor and time we give them are what hold the quality of the distillate.
Agave cultivation and harvest
Agave Tequilana Weber blue variety with 6 years of field maturation in the Valles de Jalisco. Careful selection of agave hearts at their optimal sugar concentration.
Cooking or hydrolysis
Slow, even cooking in traditional masonry ovens, converting the agave heart's starches into fermentable sugars with a sweet, deep aromatic profile.
Milling and extraction
Crushing of the cooked agave on a mill train for clean separation and optimal extraction of its naturally sugar-rich juices.
Fermentation
Wild, natural fermentation without accelerants, with an infusion of fresh bagasse that strengthens the herbal, citrus, and fruit aromas of the terroir.
Artisanal distillation
Careful distillation in copper stills (and stainless steel depending on the expression), with double distillation in copper stills for select lines such as Trago Azul, keeping the purest heart of the distillate.
Aging and rest
Patient aging in American oak barrels for rested and aged expressions (La Puerta de Agave Reposado, La Puerta de Agave Añejo, and Agaves D'Gaytan), bringing notes of vanilla, noble wood, maple, dried fruit, and cacao.
Bottled at origin
Official bottling in 700 ml bottles (La Puerta de Agave) and 750 ml bottles (Trago Azul and Agaves D'Gaytan) at 40% Alc. Vol. (35% in selected expressions), packed in 12-bottle cases under the strict certification and traceability of NOM 1657 CRT · DOT 402. Filling and labeling are done at origin, with precise control and artisanal care in every bottle.
What comes out of these seven stages is in the catalog.
See the full catalog