Our Process
100% BLUE AGAVE
At the heart of our spirit lies the finest 100% Blue Weber Agave, hand-selected from the rich, volcanic soils of Jalisco, Mexico. Each agave is carefully chosen at peak maturity, ensuring the perfect balance of sweetness and complexity. Our master distillers oversee every step of the process, from harvesting the piñas by hand to slow-roasting them in traditional brick ovens, unlocking the agave’s rich, nuanced flavors.
STEAM COOKING
Our agave piñas are slowly roasted in traditional brick ovens, a time-honored method that imparts a special depth of flavor and aroma. The steam cooking process softens the piñas, releasing their natural sugars and creating a rich, caramelized sweetness that forms the foundation of our spirit. This careful, hands-on approach ensures that every batch carries the unmistakable character of La Nima.
STEAM COOKING
Our agave piñas are slowly roasted in traditional brick ovens, a time-honored method that imparts a special depth of flavor and aroma. The steam cooking process softens the piñas, releasing their natural sugars and creating a rich, caramelized sweetness that forms the foundation of our spirit. This careful, hands-on approach ensures that every batch carries the unmistakable character of La Nima.
INFUSION
What truly sets us apart is our unique herb blend, a carefully guarded recipe that adds the signature La Nima essence to every bottle. This infusion process is where art meets science, as we meticulously blend handpicked herbs and botanicals to complement the natural flavors of the agave. The result is a harmonious balance of earthy, floral, and aromatic notes that elevate the spirit to something truly extraordinary.
FERMENTATION
After roasting, the agave is crushed to extract its precious juices, which are then naturally fermented in small batches. We use a proprietary blend of yeast strains, cultivated over generations, to transform the agave’s sugars into a rich, aromatic liquid. This slow, deliberate fermentation process allows the flavors to develop fully, creating a robust and complex base for our spirit.
FERMENTATION
After roasting, the agave is crushed to extract its precious juices, which are then naturally fermented in small batches. We use a proprietary blend of yeast strains, cultivated over generations, to transform the agave’s sugars into a rich, aromatic liquid. This slow, deliberate fermentation process allows the flavors to develop fully, creating a robust and complex base for our spirit.
DISTILLATION
The fermented agave is then distilled in small copper pot stills, a method revered for its ability to produce a smooth and refined spirit. Our distillation process is a delicate art, with our master distillers carefully separating the “heart” of the distillate—the purest and most flavorful portion—from the “heads” and “tails.” This ensures that only the finest, most balanced liquid makes its way into every bottle of La Nima.
AGING
This process applies to both our Reposado and Añejo tequilas. Our Reposado is aged for 2 months in American Whiskey Oak barrels, while our Añejo is aged for 1 year in the same barrels. This aging method results in a rich, complex flavor profile.
AGING
This process applies to both our Reposado and Añejo tequilas. Our Reposado is aged for 2 months in American Whiskey Oak barrels, while our Añejo is aged for 1 year in the same barrels. This aging method results in a rich, complex flavor profile.