A meticulous craft perfected in French oak

Our blue Weber agave is grown in the heart of the Tequila Valley, where mineral-rich volcanic soils shape the character of every plant.

This unique terroir infuses the agave with distinctive vegetal, peppery and earthy notes, capturing the essence of the land. Each harvest reflects not only the natural richness of the valley but also centuries of tradition.

Every agave is single-estate grown in volcanic soil, adding minerality and complexity to the spirit.

The blue Weber agave is harvested after seven years, when the plant holds the highest density of natural sugars.

Skilled jimadores harvest each agave by hand, using a traditional coa blade to cut away the leaves and reveal the pina, the heart of the plant.

Only the pina is used to craft tequila, as it holds the concentrated sugars essential for fermentation. Once harvested, the pinas go straight to the distillery to begin cooking.

The pinas are slowly roasted in traditional red brick ovens under steam pressure, alternating periods of cooking and rest over 60 hours.

During cooking the bitter honeys, the vinaza, are released and discarded, while the prized mieles dulces are collected for fermentation. The ovens then stay sealed for 24 hours to stabilise the sugars before the agaves cool for 10 to 12 hours.

Each oven is built on a stainless steel base, preventing bacterial growth and ensuring purity at every stage. This slow method caramelises the natural sugars and unlocks the depth of flavour that defines Quetzalli.

Once cooled, the cooked pinas are crushed in mills to separate fibres from juices. The liquid obtained is called mosto, the essence of tequila filled with natural sugars.

At this stage the reserved mieles dulces are reintroduced into the mosto, adding depth and preserving the authentic character of the agave, preparing it for fermentation.

The mosto enters fermentation, where its natural sugars are slowly converted into alcohol. At Quetzalli this lasts a minimum of 48 hours and uses only organic yeast.

Fermentation takes place in stainless steel tanks engineered for precision, protecting the liquid from outside contamination while holding a stable temperature.

We monitor it closely, because fermentation temperature and duration shape the final flavour profile. Our master distiller checks each batch regularly to ensure optimal development.

The tequila undergoes a double distillation, using traditional techniques in stainless steel stills.

The first distillation produces the ordinario, a raw spirit at about 20% alcohol. The second refines it further, concentrating aromas and raising the strength to around 55% ABV.

Finally the spirit is brought to its bottling strength with our private deep well water, giving Quetzalli its signature balance and smoothness in every batch.

Our tequila rests in speciality French oak barrels imported from France.

Every profile of Quetzalli ages in a unique barrel that previously held the highest quality French wines and spirits. We give our tequila notes of French character to create a bridge between cultures.