Proudly a Mexican Product

Mexico is considered maguey's country of origin, because from 272 species, more than 80% are located on this area, distributed through the Central Highlands of Mexico ( Estado de Mexico , Puebla , Tlaxcala , Veracruz , San Luís Potosí and Hidalgo .

The use of the maguey plant reaches its splendor during the Aztec culture's flourishment, which is called by some historians as ‘the maguey culture'. With the domestication of this plant the species were improved for the production of different product, but mostly for the gathering of ‘aguamiel'. Nowadays there are used basically 5 varieties to do the gathering.

Plant Selection

The plants that have reached their physiologic ripeness are recognized from the younger.

‘Capado and Banderillado'

The ‘capado' consists in extracting the central part of the plant, or heart, in order to avoid blooming. The plant is then marked placing two ‘pencas' (sort of leaves) from the same plant en a ‘V' form, which indicates that this is a plant that is in an ageing stage.

Añejamiento (ageing)

Is the process in which the heart of the plant reaches maturation so it can produce a top quality product.

‘Picado' and ‘acondicionamiento'

The ‘mayolote', or the heart of the plant, is removed and the center is hoed in order to obtain a pot shaped cavity, which is the place where aguamiel will be generated and stored in a natural way.

‘Raspado'

Small layers from the cavity walls previously formed are removed. This is done with a spoon shaped tool called ‘raspador' (razor sharp harvesting tool) that when used, the aguamiel emanation starts. The maguey plant takes 9 to 12 years long to produce aguamiel, but to harvest it only takes 3 to 4 months. In order to obtain a fresh and top quality product, aguamiel is recollected twice a day, morning and afternoon, leaving a 6 to 9 hour lapse in between two recollections. These recollections are done considering the traditional methods, but applying the hygienic controlled procedures. This way the fusion of leading technology and ancestral methods is achieved. Afterwards the product is translated to the stock center, were it will be given its first procedure to eliminate land impurities.

After being purified, the controlled alcoholic fermentation process starts, in order to obtain the ‘initiator', growing that will lead, through another fermentation to the ‘licor madre'(mother liquor), to the ‘inoculo' (innocuous) for the industrial fermentation, obtaining hygienic pulque, that can be treated for the elaboration of natural pulque, ‘curados' or distilled products.

It is important to mention that the raw material that we use is aguamiel 100% natural, and that during all our processes we do not apply additional substance, for we guaranty that all our products are 100% natural and free of artificial colors, antioxidants, conservatives and any type of additives.

For the distilled production, once the fermentation is finished, the product is taken to the ‘alambiques' (machine used for the distillation process), designed with top quality technology, where the first distillation takes place, and where 3 different distilled fractions are obtained. In the first fraction or ‘head' compounds that lend smell and flavor not desired are eliminated, along with compounds that are harmful for human health. In the second fraction or ‘body' products that provide characteristics of taste and smell, to each of our products are eliminated. Finally, the third fraction or ‘tale' eliminates compounds that could generate ORGANOLEPTIC not desired.

Both head and tale are eliminated, while the body is retrieved and introduced to another distillation machine, where a second distillation takes place. This second distillation has two objectives: the first, is the total elimination of those compounds that are not desired, achieved by the elimination of the head and tale fractions from the second distillation, or ‘rectification'; the second objective is the consecutive increasing alcoholic concentration from the body of this second distillation. This body is the fraction in which we are interested, that will lead to the origin of our different products. The body of our second distillation is subjected to a standardization of alcoholic degree, springing forth a beverage with excellent taste and character.