Cultivation (6-10 Years)
Agave plants, primarily Blue Weber Agave for tequila and Espadín Agave for mezcal, grow for several years before they reach maturity. These plants absorb the sun, soil, and climate, developing their unique flavors.
Harvesting & Roasting
Once mature, skilled jimadores (agave harvesters) hand-cut the piñas (agave hearts) using a coa de jima.
Tequila: Piñas are steamed in brick ovens or autoclaves.
Mezcal: Piñas are roasted in underground pits, giving mezcal its signature smoky flavor.
Fermentation & Distillation
The roasted agave is crushed to extract its juices, which are fermented with natural yeasts. The resulting agave juice is then distilled:
Tequila: Distilled twice in copper or stainless steel stills.
Mezcal: Often distilled in clay or copper stills, preserving a more rustic character.
Aging (Optional, Varies by Style)
Agave spirits can be enjoyed unaged or matured in oak barrels for deeper flavors:
Blanco (Silver) – Bottled immediately, fresh and pure agave taste.
Reposado – Aged 2-12 months, gaining smoothness and hints of oak.
Añejo – Aged 1-3 years, rich and complex.
Extra Añejo – Aged 3+ years, deep, refined, and luxurious.
Bottling & Celebration
Once perfected, the tequila or mezcal is bottled and ready to be enjoyed. Whether sipped neat, in a crafted cocktail, or as part of an exclusive tasting flight, agave spirits bring people together to celebrate life.
Experience the Agave Life at El Santo
Signature Cocktails – Crafted with premium tequila and mezcal
Exclusive Agave Tastings – Explore the depth of aged and rare selections
Late-Night Energy – Smooth pours, vibrant vibes, unforgettable nights
Sip the tradition. Savor the craftsmanship. Live the Agave Life.
