DISTILLERY
CRAFTED IN CASA MONTES LEYVA, ONE OF THE ONLY DISTILLERIES LOCATED IN THE SOUTH OF JALISCO.
THE MAKING OF AZUL IMPERIAL
STEP 1 - JIMA (HARVEST)
JIMADORES SKILLFULLY STRIP THE RIPE AGAVE OF ITS SHARP PENCAS, TO EXPOSE THE AGAVE HEART
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STEP 2 - COOKING
THE AGAVES ARE STEAMED IN OUR AUTOCLAVE, RELEASING ALL ITS NATURAL SUGARS. ONCE COOKED, AGAVE BECOMES SWEET AND TART
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STEP 3- CRUSHING
SWEET AGAVE IS CRUSHED INOUR ROLLER MILL, EXTRACTING ALL OF ITS JUICES
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STEP 4 - FERMENTATION
ALL THE SUGAR FROM THE AGAVE IS CONVERTED INTO ALCOHOL. DURING THIS STEP, OUR DISTILLERY IS FILLED WITH SWEET AROMAS, DRAWING IN LOTS OF BEES
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STEP 5 - DISTILLATION
THE FERMENTED AGAVE JUICES ARE DISTILLED TWICE IN SMALL BATCHES, USING OUR ARTISANAL COPPER POTS, CREATING TEQUILA
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STEP 6 - AGING
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SINGLE ESTATE TEQUILA
ALL OF OUR AGAVE IS SOURCED FROM A SINGLE FIELD, WHICH WE CALL LA BOLSA. DUE TO ITS PROXIMITY TO THE VOLCAN DE COLIMA, OUR SOILS ARE RICH IN MINERALS AND NUTRIENTS, CREATING THE OPTIMAL CONDITIONS FOR OUR AGAVE TO GROW IN. MOST CRAFT TEQUILAS ON THE MARKET TODAY SOURCE THEIR AGAVE FROM "THE GOLDEN TRIANGLE" OR FROM TEQUILA, JALISCO, BUT OUR AGAVE COMES FROM EL SUR DE JALISCO.