Each day before sunrise, our jimadors travel to the fields of the Camarena estate in search of perfectly ripened blue weber agave. Reaching peak maturity takes six to nine years, but the wait is worth it. It is our fully ripened agave, grown in the mineral-rich soil of the highlands, that gives our tequila its signature complex flavor. Wielding a sharp coa de jima, our jimadors harvest the piñas using skill and a dedication to the craft that has been passed down through generations.

Once the harvested piñas arrive from the fields, with a steady hand and a group effort, the workers skillfully remove and discard the bitter stems and chop them down for an even cook.

The piñas are then placed in traditional ovens called hornos. They steam at a low temperature for 48 hours to maximize their natural sweetness and then cool for an entire day. Once cooled, a two-ton volcanic tahona stone gently crushes the agave fibers unlocking the flavor of our agave. We are one of the few distilleries who still use this traditional tequila making process.

Fresh from the tahona pit, the extracted agave juice and pulp are fermented in open wooden vats using natural yeast. The precious liquid is then transferred into small copper pot stills for distillation.

For three generations and counting, the Coronado family has distilled our tequila. Taking precise measurements, they double distill to proof, so we never have to water down the agave flavor. Finally, with attention to the finest detail, each bottle of El Tesoro is labeled by hand.