Our Process

Our agave low wines are the result of the first distillation of fermented agave juice (also known as mosto) during the agave spirit production process. The first distillation run is completed in Jalisco, Mexico. 

 

Here’s a breakdown:

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• Fermentation: The sugars from the cooked agave are fermented into alcohol.

• First Distillation: The fermented liquid is distilled once, producing what's called "ordinario" or low wines.

  • These typically have an alcohol by volume (ABV) of around 20–25%.

• Second Distillation: The low wines are then distilled a second time to produce the final spirit (like tequila or mezcal), raising the ABV to around 55–60%, which is then diluted for bottling.