Our History
Casa Maestri
The agave plants grown in the highlands of Jalisco offer you the best quality and flavor in our Tequilas that are produced under the most awarded distillery in Mexico, always paying attention to each and every part of our production process to achieve the maximum quality.
Process
The cultivation of our agaves requires between 6 and 8 years of growth before reaching maturity. The earth, the temperature and the rains are conditions that will determine the first notes of the flavor
Our agave pineapples are trimmed very close to the heart, leaving a white appearance with little green leafy exposure
Harvesting
Cooking
The agave hearts are slowly steam-roasted in centuries old traditional thick stone walled brick ovens for 36 – 54 hours.
Shredding
The sugar is extracted from the cooked agave via a shredding machine. Most molinos consist of a series of four milling cylinders.
Fermentation
We utilize a medium/slow fermentation system. This results in a more unique final tequila flavor.
We distill the Tequila two times. The first separates and concentrates the alcohol. The second distillation enriches the it's content.
Distillation
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