: The journey begins in the highlands of Jalisco, Mexico. Harvesters, known as jimadores , hand-select only fully mature Blue Weber agaves that have spent years soaking up the sun.
: Aged in oak barrels to introduce notes of vanilla and caramel. mature100
: These mature agaves are roasted in traditional brick ovens for three days. This slow process is critical for developing the rich, bright citrus and deep vanilla flavors characteristic of the brand. : The journey begins in the highlands of Jalisco, Mexico
: The "mature100" quality manifests in three distinct ways: known as jimadores