Our Process

Planting & Maintaining

3 Amigos Tequila harvest shoots (baby agave) from mature agave plants. We pull these shoots around 6- 10 months and are planted soon after. Growing our own agave, we ensure that the plant will withstand the conditions of the region it grows in. The agave is maintained organically without the use of harmful chemicals like pesticides and herbicides. Hand laborers clean the fields with the help of cattle and lambs, creating our organic and environmentally safe ecosystem.

Next Step

Harvesting

Before our agave is harvested, it is checked for its ripeness by inspecting its maturity and sugar content. During the harvest the jimador (harvester) uses a coa, a razor sharp blade to remove the fibrous leaves. When done correctly, the agave will be free of fibrous leaves making the final product achieve the most flavor.

Next Step

Cooking & Extraction

Before our fermentation process the pinas (heart of agave) are cooked to convert the starches into fermentable sugars. They are put into pressure cookers for 12 hours, and then once they are done the pinas are crushed in order to release the sugars that will be fermented.

Next Step

Fermentation

Our process begins with small amounts of yeast that is added to the extracted sugars that are fused in large stainless steel tanks to start and control the fermentation process. During the 72 hour period the sugars are converted into alcohol.

Next Step

Distillation

Our tequila is distilled twice to ensure the purest final product. Before the first distillation the cabeza (head) and cola (tail) are removed and discarded, reserving the Corazon (heart) which is the purest part of the plant. Our first distillation takes approximately 2 hours, separating the alcohol and impurities. The second distillation takes approximately 5 hours, purifying the alcohol and is followed by a filtering process elevating the alcohol content, and ensuring the quality and consistency of our product.

Next Step

Bottling

When bottled, every label must have an Appellation of Origin (or Norma Oficial Registratrada Mexicana – NOM), and four numbers designating the distillery from which it was produced. The front label will also give the size of the bottle, the proof, and the category of the tequila (blanco, resposado, añejo, or extra añejo). If it is 100% agave, it must also say so on the front label and be bottled in Mexico (Hecho en Mexico).

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Take a tour of our agave farm and distillery.

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