PROCESS
Xuma’s agaves are sourced from Los Altos de Jalisco. Distinguished by their altitude, mineral-rich volcanic soils, and temperate climate, this area offers exceptional conditions for cultivating blue agave, whose long maturation process results in unique complexity and sweetness. Renowned for the quality of its agave, the Highlands embody the deep connection between the land and tradition, reflecting Mexico's heritage and spirit in every harvest.
Los agaves de Xuma crecen en Los Altos de Jalisco, una región privilegiada por su altitud, suelos volcánicos ricos en minerales y un clima templado que favorece una maduración lenta y profunda. Aquí, la tierra respira tradición, y cada planta crece con carácter y dulzura. Esta zona, reconocida por la calidad excepcional de su agave azul, representa el lazo sagrado entre el campo y la herencia mexicana. Cada cosecha es un tributo al espíritu de nuestras raíces.
Slow Cooking Hornos
Our blue agave piñas are gently baked in traditional brick ovens - hornos de mamposteria for 72 hours, allowing their natural sugars to caramelize and develop the rich, sweet notes that define Xuma Tequila. This time-honored method ensures every sip captures the heart of the agave and terroir.
Extraction
fter slow cooking, the softened agave piñas are crushed using a blend of traditional and modern techniques. This process extracts the rich, caramelized sugars, capturing the essence of the agave. It’s the first step in transforming the heart of the plant into the vibrant spirit of Xuma Tequila.
Fermentation
The juice of the crushed agave is then moved to the fermentation process for 7 days in stainless steel with our native yeast consortium.
Distilation
At Xuma, every drop tells a story. Our tequila undergoes a double distillation in copper stills. The second distillation, called "rectification," refines and purifies the liquid, ensuring a sensory experience like no other. This artisanal process allows our tequila to preserve the sensory properties of blue agave, enhancing its natural aromas and the character of the land where it thrives.