IN THE HIGHLANDS OF JALISCO AROUND THE TOWN OF LA ESTANCIA DE LANDEROS BLUE AGAVE GROWS AS FAR AS THE EYE CAN SEE. HISTORICALLY, THE TOWN OF LA ESTANCIA DE LANDEROS HAS PRODUCED RAICILLA AND AN AGAVE TEQUILANA DISTILLATE USING THE SAME TRADITIONAL METHODS. WE HAVE CONTINUED THIS TRADITION WITH OUR agave TEQUILANA destilado.
Freshly harvested local blue agave is cooked in an adobe clay brick oven that is sealed with mud. After two days of cooking on top of a bed of oak wood coals, the agave is milled into a juicy pulp to release the natural sugars for fermentation. Wild yeast and other microorganisms creates a rich ferment that lasts for 14 days before being doubled distilled in traditional pot stills to create our Estancia Tequilana distillate.
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