Our
Processes
Blue Weber Agave
The Blue Agave grown in Los Altos, Jalisco, is known for its unique characteristics that contribute to the quality and flavor of tequila. These agaves typically thrive in the highlands, which provide distinct environmental conditions, influencing their attributes. Blue Agave from Los Altos tends to have larger and sweeter piñas (hearts), resulting in tequilas with a smoother and fruitier flavor profile.
La "Jima"
Once matured, tipically after 6-8 years, the “Jimador” cut the leaves of the agave, leaving behind the piña or heart of the agave. It is the piña that is utilized to produce must, the liquid that enters the fermentation tank.
Traditional Ovens
In the traditional “Autoclave” the agave undergoes a slow steam-cooking process lasting up to 8 hours. After completion of the cooking phase, the agave is allowed to cool within the autoclaves before being crushed, yielding the rich juices essential for fermentation.
Natural Fermentation
In Rotundo Tequila we privilege a natural open fermentation process involving to let the yeast naturally found on agave plants or in the air ferment the sugars in agave juice. This process takes place in open tanks over several days. It's essential for creating Rotundo Tequila's distinct flavors and aromas.
Distillation
The distillation process in Rotundo Tequila involves heating the fermented agave juice (mosto) to separate the alcohol from water and other impurities. This process occurs in stainless steel stills.
Barrel Ageing
Our Reposado Tequila rest six-months in fine French oak barrels which adds richness, depth, and complexity to the tequila, resulting in a premium-quality spirit with distinctive characteristics.