Production
tequila 100% de agave
Our tequila is crafted from estate-grown ripe blue agave. Hand cut with a coa de jima, the agave is baked evenly for two days in a brick oven prior to being shredded with a roller mill.
![PS_FLOWSS_web_sqr agave leaves](https://www.pasotetequila.com/wp-content/uploads/sites/5/2022/06/PS_FLOWSS_web_sqr.jpg)
![IMG_9624_web_sqr agave oven](https://www.pasotetequila.com/wp-content/uploads/sites/5/2022/06/IMG_9624_web_sqr.jpg)
Fermentation
Once baked and shredded, the agave fibers are then fermented in open-air stainless-steel tanks with a proprietary blend of cultivated local yeasts.
Distillation
The liquid is then carefully double distilled in stainless-steel pot stills using volcanic rock-filtered water from an in-house well. With no glycerin, chemicals or flavors added, the result is pure handcrafted tequila.
![IMG_9648_web_sqr tequila tank](https://www.pasotetequila.com/wp-content/uploads/sites/5/2022/06/IMG_9648_web_sqr.jpg)
![IMG_9664_web_sqr barrels](https://www.pasotetequila.com/wp-content/uploads/sites/5/2022/06/IMG_9664_web_sqr.jpg)
Aging
Barrel aging in American white oak helps to develop rich flavors and nuances for our Reposado and Añejo tequilas. Our Reposado is aged for a minimum of 4 months, while the Añejo is aged for a minimum of 12 months.