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

STEP 2 - COOKING

THE AGAVES ARE STEAMED IN OUR AUTOCLAVE, RELEASING ALL ITS NATURAL SUGARS. ONCE COOKED, AGAVE BECOMES SWEET AND TART 

STEP 3- CRUSHING

SWEET AGAVE IS CRUSHED INOUR ROLLER MILL, EXTRACTING ALL OF ITS JUICES

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

STEP 5 - DISTILLATION

THE FERMENTED AGAVE JUICES ARE DISTILLED TWICE IN SMALL BATCHES, USING OUR ARTISANAL COPPER POTS, CREATING TEQUILA

STEP 6 - AGING

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.