The Craft · Fermentation
Where the spirit comes alive.
Fermentation is the living step. Yeast turns the agave's sugars into alcohol, and in doing so builds the aromatic backbone of the tequila. The choices here, from the yeast to the temperature to the vessel, decide much of what you will later smell and taste.
Cultivated yeast
Selected yeast strains in controlled tanks, for consistency and a clean, deliberate flavor expression batch after batch.
Fiber fermentation
Agave fibers are left in the must during fermentation, adding depth, body, and a fuller mouthfeel to the final spirit.
Slow, cool fermentation
Lower temperatures extend the process, coaxing out more delicate aromatics and a refined aromatic profile.
These are the approaches used across the category, not a list of what every cask of ours went through. Where a barrel uses a specific method, it's recorded in that barrel's specification sheet, so the catalog stays honest to how each cask was actually made.