Grow
El Rey begins with pure Blue Weber agave grown in Jalisco's Valley of the Tequilas, where volcanic soil and arid weather help impart a signature smoothness and spice.
Harvest
It takes 7-8 years for the agaves to reach an optimal level of sugar concentration. The plant is then harvested by hand (or jimado), a process that involves removing the leaves and exposing the central piña.
Cook
Once the piña is split, it is steam-cooked for 72 hours in the traditional masonry oven known as the horno de mampostería.
Ferment
After juice is extracted from the cooked piña, it combines with the distillery's naturally occurring yeast and ferments for 48 hours. The fermented liquid is distilled twice to achieve a smooth profile, while preserving the natural agave flavor.
Rest
Our silver tequila rests for at least 3 months in stainless steel containers, allowing the flavors to integrate. The tequila is then filtered yet again, and smoothed before bottling.
Age
Our Reposado and Añejo tequilas are aged for 6 and 14 months respectively in hard-toasted or burnt American Oak barrels, imparting richness and nuance.
Bottle
THe finished tequila is then bottled, packed for shipment, and ready to be enjoyed.