A magical journey

The journey begins in Arandas, a small traditional town in Los Altos region of Jalisco, where the richness of the soil and the unique climate of the region bring forth the best agaves. After at least eight years of patience and care the agave reaches maturity and is ready to be harvested.
The jimador, expert worker of the agave fields, rids the agave of its pencas or leaves in order to collect the heart of the agave, called piña. These piñas are cooked slowly in our factory to get a honey-like juice which is then fermented several days in enormous tanks. Then, the magic continues through out the double distillation process that converts the agave soul into a premium quality beverage, Tequila Angel Bendito.