Our Proven Process

Tres Agaves - 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.

Tres Agaves Process FAQs

Where is Tres Agaves tequila made?: Tres Agaves tequila is made in Amatitán, Jalisco, Mexico. The Tequila Valley is home to the twin towns of Tequila, where the spirit got its name, and Amatitán, the location of our distillery. The nearby El Volcán de Tequila produces the area’s renowned volcanic soil, which gives our tequila distinct herbaceous, earthy notes.
Is there anything added to Tres Agaves tequila during the production process?: No. Tres Agaves tequilas are 100% Blue Weber Agave (Agave tequilana. Weber var. Azul), with only water and premium yeast to aid the fermentation process.
Why does organic agave matter?: Organic agave is grown without synthetic chemicals, allowing the natural character of the agave and terroir to be authentically reflected in the final spirit.
What is the aging process for Tres Agaves tequila?: Tres Agaves aged expressions rest in refurbished American White Oak barrels, previously used to age American whiskey and bourbon. Our Reposado matures for 7–9 months in a blend of Tennessee Whiskey and Kentucky Bourbon casks, while our Añejo rests 15–18 months exclusively in Bourbon barrels. This aging imparts notes of caramel, spice, and toasted oak that harmonize with agave’s natural brightness.