Our jimadores cut each agave by hand, removing the leaves with care to preserve the heart — the piña — and its natural sweetness.

Timing is key: we only harvest when the agave is fully mature, ensuring the best concentration of sugars and complexity in every batch.

The piñas are gently steamed in stainless steel autoclaves for 14 to 16 hours.

This slow and clean cooking process helps break down the agave fibers and enhances the sweet, cooked agave notes that define our tequila.

Once cooked, the agaves are shredded using a traditional milling train. This method allows us to carefully extract the juice — known as aguamiel — that carries all the flavor and soul of the agave.

Fermentation happens in stainless steel tanks using only wild, native yeasts — no added cultures or accelerants.

This slow, organic process (48–52 hours) preserves the natural complexity of the agave and creates depth and character in the final spirit.

The ”mosto muerto” is transfered to the still, where the distillation process begins, separating the vinazas. During the first distillation, the heads and tails are separated, and the Tequila común is extracted.

A second distillation is then performed, resulting in the purest “Tequila Blanco”, wich preservs the finest notes of the agave.

Before bottling, we oxygenate the tequila using a unique micro-bubbling technique.

This step softens the liquid naturally — no need for additives — giving SŨ Tequila its signature silky mouthfeel and balance.

Our Reposado is aged for 6 to 8 months in American oak ex-bourbon barrels.

This higher-proof aging helps extract the best characteristics from the barrel — warm vanilla, subtle spice — without overpowering the agave’s essence.