The red rich soil and inclined slopes in the Los Altos region of Jalisco, produce the finest Blue Tequilana Weber Agave in the world. From growing and harvesting the agave to maintaining the fields, we carefully cultivate the land that has been part of our family for generations. 3 Amigos agave is harvested by our skilled jimadores who shave the agave completely from its leaves. Biological pest management keeps the crops healthy and free of synthetic chemicals and hormones. These farming methods earned 3 Amigos Tequila its organic certification from the USDA and the EU (European Union.)
At the distillery the agaves are cooked in small batches for twelve hours in pressure-cooking ovens. The agaves are then transferred to a conveyor that takes them to a juicer, which extracts all the juice from the agave — producing un-distilled tequila. Whether it’s Blanco, Reposado, or Anejo tequila, 3 Amigos distills all its tequilas twice. 3 Amigos Tequila Blanco is distilled, then put straight into a bottle. 3 Amigos Tequila Reposado is Blanco tequila that we rest in white oak barrels for 11 months. 3 Amigos Tequila Anejo is Blanco tequila that we age for a minimum of 2 years in white oak barrels.
“We are farmers first. For generations we have grown the finest agave for premium tequila brands. In order to have the best tequila you must have the best agave and we are experts at growing agave.”
– Rafael Gonzalez, 3 Amigos Family