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EXPLORING TERROIR IN TEQUILA
Each batch of Azul Imperial is produced using agave sourced from our family-owned fields, harvested one field at a time.
Fluctuations in weather and temperature influences the character of the agave, allowing the local microclimate to shape the flavor profile of our tequila. This natural variation ensures that every batch carries a distinct expression of the land it comes from. |
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OUR PROCESS
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STEP 1
AGAVE IS HARVESTED BY HAND Our craft begins in the field. After maturing for approximately 6–7 years under the hot Jalisco sun, our agave reaches peak ripeness. Skilled jimadores harvest each plant by hand, using a sharp coa to carefully remove the pencas (leaves), revealing the core of the agave referred to as piñas.
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STEP 2
PIÑAS ARE SLOW COOKED IN AN AUTOCLAVE Once harvested, the piñas are transported to our distillery, Casa Montes Leyva, where it is placed in our stainless steel autoclave and slowly cooked. Heat and steam transform the complex carbohydrates naturally found in our agave into fermentable sugars. The cooking process deepens the agave’s color and flavor.
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STEP 3
AGAVE IS CRUSHED IN A ROLLER MILL The cooked agave piñas are then placed in a roller mill where it is crushed, releasing the sweet agave juice held inside. This is the juice that eventually becomes tequila. As the piñas are being crushed, the distillery is filled with sweet honey-like aromas attracting local bees.
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STEP 4
2-3 DAY FERMENTATION The extracted agave juice is then transferred into stainless steel fermentation tanks, where yeast converts the naturally occurring sugars into alcohol. This fermented liquid, known as mosto, begins to develop the early flavor profile of the tequila, with subtle notes such as citrus and pepper emerging.
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STEP 5
SMALL BATCH DISTILLATION IN COPPER ALAMBIC POTS Once fermentation is complete, the mosto is distilled twice in small batches using copper alambic pot stills. This process concentrates the alcohol while refining the tequila’s character. Copper plays a crucial role by removing impurities, resulting in a smoother, more refined final spirit.
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STEP 6
GENTLY AGED IN AMERICAN WHITE OAK BARRELS For our aged expressions, we rest our tequila in lightly charred American white oak barrels. Over time, the wood imparts notes of vanilla and warm spice to our tequila, and more complex notes such as caramel, dried fruit, and oak to our more aged varieties.
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