The art of tequila is a labor of love, inspired by our blue weber agave. Every step of our process honors traditional methods, resulting in rich, agave-forward tequila worth treasuring.
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, the workers skillfully remove the bitter stems and chop them down to similar sizes for an even cook. This requires a steady hand, group effort and great pride in their work.
Next, the piñas are placed in traditional ovens called hornos. We steam them at a low temperature for 48 hours to maximize their natural sweetness and let them cool for an entire day.
Once the piñas are cooked, a two-ton volcanic tahona stone gently crushes the agave fibers. We are one of the few distilleries who still use this traditional process, but we know it is the key to unlocking the flavor of our agave. The extracted juice and pulp are both used in fermentation and first distillation to further intensify the agave flavor.
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.