Our journey begins in the sun-soaked fields of Amatitán, in Jalisco, Mexico, where Weber Blue agaves thrive in the nutrient-rich, volcanic soil of the region's lowlands. Handpicked by our skilled Jimadors, only the ripest, highest-quality agave plants are selected for harvest. With roots embedded in the essence of their environment for 6 to 8 years, these agaves mature into treasures of flavor.

The heart of the agave, known as the piña, undergoes a meticulous slow-cooking process stacked within our stainless steel autoclaves where pressurized steam infuses the piñas for 24 hours. Post-cooking, they rest for an additional 24 hours, allowing them to cool and settle before moving to the next step.

Once the piñas are cooked, they continue to the milling area to extract their sweet, sugary juices. Utilizing mechanical roller mill crushers, we separate the agave fibers from the coveted "mosto," or juice, which then flows seamlessly into our fermentation tanks, ready to begin its transformation.

Extracted agave juices are then transferred to stainless steel vats for open-air fermentation, where our family-secret yeast strains work their magic and convert the agave sugars into alcohol. Through this natural fermentation process, the sugars are transformed into complex flavors and aromas, setting the stage for the distillation process.

The liquid is then twice-distilled within our stainless steel pot stills where we separate and purify the fermented agave juice. This second distillation yields a liquid with an alcohol level near 40% ABV, and is considered Silver tequila. Untouched by the addition of water, we capture the very essence of the agave.

For our Reposado and Añejo tequilas, the journey doesn't end here. They find their way into American oak and French Cognac oak barrels. Here, they mature to perfection, acquiring a velvety smoothness, intricate complexity, and distinctive flavor profile that embodies Blue Head Tequila.