Blue Agaves

Casa San Matías own agave is growed and harvested in the red soil fields of the Highlands of Jalisco which are rich in iron and other minerals. Our agaves are nurtured in ideal conditions so that they reach a superior flavor.

Occasionally, we support small agave farmers, trying to impulse better revenues for the small communities of our region; but always supervising that the agaves grow in optimal conditions.


Patiently, we wait 7 to 10 years for the agave to ripen to perfection. Then the agave farmer, or jimador, harvests it from its root, sifting the soil away and pulling the leaves off to reach the piña, or heart, of the agave.


Baking perfectly every time is fundamental to our process, so the time and temperature are followed with exact precision: 48 hours at 194°F.


The cooked agaves are brought to the milling area, where they are crushed to separate the juices from the fibers. This juice is mixed with natural spring water that comes from the distillery, an element that creates the unique taste found only in our products, and the unique staple of Casa San Matías.


The agave juice is then poured into fermentation tanks where it will remain 72 hours, until it ferments into alcohol. For the fermentation process, we have a selection of yeasts for each of our products, this way we achieve a unique profile rich in flavors and aromas. Besides this, we use native yeast from the region, that is mixed freely through the air.


The fermented juice is taken to the stills where it will undergo two phases of condensation, this is done slowly at a very low temperature.


After distillation we bring the tequila into our Hacienda, where it will age into the finest White American oak barrels.


Each bottle is made with passion and carefully detailed. Our staff supervises constantly that they reach the highest quality standards.