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  • The process to make tequila is very involved. Did you know that the agave plant must grow for about four to eight years before it can be harvested? We’ve simplified our process into these steps to give you a quick overview of how we make Blue Nectar Tequila.

  • Finest estate-grown agaves from the lowlands

    • The agaves grow in the rich, volcanic soils native to the tequila valley
    • Must mature 4-8 years (and sometimes longer) before harvesting
    • The agaves are harvested once the reducing sugars
      (those that are fermentable) reach 23-28%, around 29-35° brix

  • Harvested using traditional methods

    • Skillful jimadores harvest the agaves using a very sharp tool called a coa
    • The agave is uprooted and the leaves (pencas)
      are cut away
    • An experienced jimador can harvest and
      trim an agave in under 30 seconds

  • Starches are converted to sugars

    • Steam roasted for 8-11 hours under 1 kilogram of pressure at 90° C
    • The piñas rest for two to three more hours while sealed
    • We then slowly purge the steam over 12 hours
    • In total the process takes around 24 hours

  • Sugars are extracted from the cooked piñas

    • The piñas are slowly crushed and shredded using a mechanical mill. This step must be done with care
      as over-crushing and shredding will result
      in a more bitter tequila
    • Water is added to the process to help
      extract the sugars
    • The resulting juices are collected.
      The fibers (bagasse) are used
      as fertilizer

  • Fermentation

    • Fermentation occurs in stainless steel vats
    • We ferment both the collected juices and the finely ground fibers of the bagasse
    • Yeasts are added to convert the sugars in the juices into alcohol
    • The total process lasts anywhere between 3 and 5 days, depending on temperature and the happiness
      of the yeasts
    • We target 12° brix for the final “mosto”
      and around 5-5.5% ABV

  • Distilled in pot stills, or “alambiques”

    • The heads and tails of each run are removed
    • Tequila for our Reposado Extra Blend, Reposado Special Craft and Añejo Founder’s Blend are double distilled.
    • Tequila for our Silver is triple distilled.
    • We distill to approximately 120 proof
    • Our tequilas are rested in stainless steel
      tanks prior to bottling or aging

  • Aged in American oak whiskey/bourbon barrels

    • Barrels are procured from some of the best-known North American whiskey distillers
    • We clean and re-char the barrels prior to aging
    • Reposado Extra Blend: 6-8 months and then blended with three year old extra añejo
    • Reposado Special Craft: 6-8 months and infused with essential oils and a hint of organic agave nectar
    • Añejo Founder’s Blend: 1-2 years and then blended with five year old extra añejo

  • Proof is lowered to 80

    • We use water filtered via reverse osmosis to bring the tequila to proof
    • We aerate our tequilas to provide a richer body and rounder flavor
    • The bottles are washed with tequila and then
      filled by hand with the aid of a
      semi-mechanical filler
    •  After filling, the bottles are capped,
      labeled and boxed by hand
The process to make tequila is very involved. Did you know that the agave plant must grow for about four to eight years before it can be harvested? We’ve simplified our process into these steps to give you a quick overview of how we make Blue Nectar Tequila.

  • Grow Blue Agave Plants

    Finest estate-grown agaves from the lowlands

    • The agaves grow in the rich, volcanic soils native to the tequila valley
    • Must mature 4-8 years (and sometimes longer) before harvesting
    • The agaves are harvested once the reducing sugars (those that are fermentable) reach 23-28%, around 29-35° brix

  • Jimadors Harvest the Piñas

    Harvested using traditional methods

    • Skillful jimadores harvest the agaves using a very sharp tool called a coa
    • The agave is uprooted and the leaves (pencas) are cut away
    • An experienced jimador can harvest and trim an agave in under 30 seconds

  • The Piñas are Cooked

    Starches are converted to sugars

    • Steam roasted for 8-11 hours under 1 kilogram of pressure at 90° C
    • The piñas rest for two to three more hours while sealed
    • We then slowly purge the steam over 12 hours
    • In total the process takes around 24 hours

  • The Piñas are Crushed

    Sugars are extracted from the cooked piñas

    • The piñas are slowly crushed and shredded using a mechanical mill. This step must be done with care as over-crushing and shredding will result in a more bitter tequila
    • Water is added to the process to help extract the sugars
    • The resulting juices are collected. The fibers (bagasse) are used as fertilizer

  • Juice is Fermented

    Fermentaion

    • Fermentation occurs in stainless steel vats
    • Yeasts are added to convert the sugars in the juices into alcohol
    • The total process lasts anywhere between 3 and 5 days, depending on temperature and the happiness of the yeasts
    • We target 12° brix for the final “mosto” and around 5-5.5% ABV

  • Fermented Juice is Distilled

    Distilled in the pot stills, or “alambiques”

    • The heads and tails of each run are removed
    • Tequila for our Reposado Extra Blend, Reposado Special Craft and Añejo Founder’s Blend are double distilled.
    • Tequila for our Silver is triple distilled.
    • We distill to approximately 120 proof
    • Our tequilas are rested in stainless steel tanks prior to bottling or aging

  • Tequila is Aged

    Aged in american oak whiskey/bourbon barrels

    • Barrels are procured from some of the best-known North American whiskey distillers
    • We clean and re-char the barrels prior to aging
    • Reposado Extra Blend: 6-8 months and then blended with three year old extra añejo
    • Reposado Special Craft: 6-8 months and infused with essential oils and a hint of organic agave nectar
    • Añejo Founder’s Blend: 1-2 years and then blended with five year old extra añejo

  • Tequila is Bottled

    Proof is lowered to 80

    • We use water filtered via reverse osmosis to bring the tequila to proof
    • We aerate our tequilas to provide a richer body and rounder flavor
    • The bottles are washed with tequila and then filled by hand with the aid of a semi-mechanical filler
    • After filling, the bottles are capped, labeled and boxed by hand