Our Proven Process

Ingredient-Focused

We focus on the perfect clean ingredients through a careful sourcing process to ensure only the ripest, hand-selected agave plants are used.

Agave

Tres Agves - Our Ingredients

Make Matters

Cutting, Cooking, Crushing

After 6-8 years of growth, our select organic agave reach their maturity and are harvested for prime sugar production potential. A key component of the cooking, fermentation, and distillation phases, the sugars provide complexity and character at every turn and a depth of natural flavor unmatched in any other natural distillate. After harvest, jimadors remove the agave leaves (pencas) using a handhald coa, a sharp, round hoe-like device, revealing the honeycomb-like head (cabeza) or piña, the core (or the “heart”) of both the plant itself and tequila production as a whole.

Tres Agaves - How We Make Tequila - Agave

Make Matters

Fermentation

The fermentation process starts with the addition of another organic ingredient, yeast, which is carefully grown and tended to alongside the blue agave plants in the very same fields, to ensure native consistency and complimentary chemistry throughout the fermentation process. The large, shallow fermentation pots allow for maximum surface area to ensure the proper environment for the active yeast to thrive as they feed on the sugars and begin producing the alcohol byproduct refined throughout the distillation process.

Tres Agaves - How We Make Tequila - Fermenting

Make Matters

Distillation

To ensure consistency and the height of both flavor and purity, we use small, copper-lined pot stills for the all-important distillation process. The distillation rids the fermented liquid of any impurities, cast off as the “Head” and the “Tails” so only the cleanest and highest quality liquor remains. We distill twice – once to reach between 21-25% alcohol, and the second time to concentrate further in pursuit of the 53-55% alcohol by volume level standard for tequila of our quality and stature. Anything beyond a second distillation, for tequila, means you sacrifice flavor and complexity; with the time, effort, and energy, we put into cultivating, selecting, and processing the finest natural ingredients, twice distilled is what allows the natural purity of our product to shine.

How We Make Tequila

Aging

This is where things get interesting. Our Tequila Reposado ages for an average of 8 months in a combination of Jack Daniels whiskey and Four Roses bourbon barrels, taking on flavors of not only the wood, but also the whiskey that seeps into it. Our Añejo Tequila needs about twice as long to age in the same barrels, resulting in a darker color. What about Tres Agaves Blanco? Although it can be aged for up to 2 months in wood, we don't age ours. Why? Because we prefer to let the pure, untouched agave flavor shine through in every sip.

Pride of Place: Our Tequila Valley Home

Similar to the great wine-making regions of the world, the unique terroir – or local micro-climatic conditions in the land, air, and moisture – of Tequila’s geographic origin mean, quite literally, everything. And no place is more revered for Tequila and the majestic blue agave at its core than our Tequila Valley, Mexico home.

This storied region is home to the twin towns of Tequila (where the spirit got its name) and Amatitán (the location of our copper pot distillery). The nearby El Volcán de Tequila (Tequila Volcano) produces the area’s renowned sandy, volcanic soil, which helps retain heat and nutrients during the initial growing stages, and infuses the piña with spicy, herbal, earthy notes for which our tequila is known.

The Tres Agaves difference is defined by this ethereal, magical place: where colorful people live colorful lives based on the wisdom of traditional practices and a simple, organic approach. Where generations of jimadores continue to pass down their art form to new heirs and an appreciation for the fine tequila produced from natural, unadulterated blue agave continues to grow and expand. This ethos is reflected in every bottle we produce.