HARVEST
Nestled within the highlands of Los Altos de Jalisco, our agave fields thrive in the region’s mineral-rich red volcanic soil — an environment ideal for cultivating exceptional blue agave. After six to eight years of maturation beneath the Mexican sun, each estate-grown 100% Blue Weber agave plant is carefully harvested at peak ripeness and prepared for cooking.
COOKING
Our production process combines sustainable wood-chip steam generation with traditional slow-cooking techniques using vertical autoclave ovens. The agave is gently cooked under controlled medium-high pressure for approximately 14 hours, allowing its natural sugars and rich character to fully develop. Once complete, the cooked agave is milled to extract the sweet nectar that forms the foundation of our tequila.
FERMENTATION
Following extraction through a four-mill press system, artesian well water is introduced to achieve an ideal fermentable consistency. The resulting mosto is then transferred into 23,000-liter open-vat fermentation tanks housed within an open-air environment designed to encourage natural airflow while protecting the liquid from external debris. Fermentation proceeds over approximately four days until the desired specific gravity is reached.
DISTILLATION
Once fermentation is complete, the liquid undergoes its first distillation in stainless-steel pot stills with reflux columns, producing a refined spirit at approximately 30% ABV. A second and final distillation then takes place in traditional copper pot stills, elevating the tequila to 55% ABV while enhancing purity, depth, and character.
AGING
Tequila Gran Diamante is aged in American oak barrels, where time and wood impart layers of warm spice, soft oak, and remarkable complexity. The result is a refined tequila with a rich profile and an elegantly lingering finish.
Final Step
Before bottling, the tequila is carefully brought down to its final 40% ABV, ensuring balance, smoothness, and consistency in every pour.