Agave fields & jima
Only agaves from the state of Jalisco — Zona Valles and Los Altos. The jimador cuts the leaves by hand and the heart of the plant is freed from the field it grew in.
Jalisco onlyZona Valles & Los Altos
The Agave Evolution
Eight steps. Nothing added.
A production process that combines traditional methods with new technology — because tradition is a starting point, not a costume.
At Sapiens we believe cooking is one of the most crucial steps in crafting a premium tequila: it plays the key role in shaping the final flavour profile, bringing out rich, authentic and nuanced agave notes. Everything before it protects the plant. Everything after it protects the cooking.
Agave reception
Mature agave, grown for a minimum of five years, arriving at an average weight of 35 kilograms. Maturity is not negotiable: it is where the sugars — and the character — come from.
Minimum 5 years≈ 35 kg average
Cooking
Six masonry brick ovens with a 50-tonne capacity each. Two days of cooking, one day of cooling. Stainless steel ovens and an autoclave post-diffuser complete the house method.
6 brick ovens50 t capacity2 days + 1 cooling
Milling
Five mechanical roller mills alongside a tahona of volcanic stone weighing approximately 1.5 tonnes. Roller miller and diffuser work together to extract without stripping.
5 roller millsVolcanic-stone tahona ≈1.5 t
Fermentation
Ten stainless steel vats of 60,000 litres, on a three-day cycle. Fermentation without fibres, with natural and custom yeast — a cleaner ferment that lets the cooked agave speak.
10 vats · 60,000 L3-day cycleNo fibres
Distillation
Three stainless steel pot stills and three copper pot stills, plus column distillation with copper plates. Double distillation and continuous distillation, blended by the Master Tequilero.
2× distillationCopper & stainless pot stillsColumn with copper plates
Resting & aging
The Blanco rests at least three weeks in stainless steel tanks — no age, no additives. For the aged expressions, a cellar of 3,100 American oak barrels and growing.
Blanco: 3 weeks resting3,100 American oak barrels
Bottling
A personalised production line — three lines in total — filling 100% recycled glass with the serpent S embossed on the shoulder, batch number written on the label.
3 lines100% recycled glass
House specification
The numbers behind the bottle
The same specification applies across the range. What changes between expressions is what happens after the still — never what goes into it.
- OriginMéxico · Tequila, Jalisco
- RegionHighlands and Lowlands (Zona Valles)
- NOM1489
- IngredientsTequila 100% de Agave
- Alc. volume40% Alc. Vol. (80° Proof)
- Water sourceDeep well water close to the Tequila Volcano
- CookingBrick oven & autoclave post-diffuser
- CrushingRoller miller & diffuser
- FermentationStainless steel tanks, without fibres, natural and custom yeast
- Still typeBlend distillation: pot still & column with copper plates
- Distillation2× distillation & continuous distillation
- AdditivesNone
- Master blenderEnrique Legorreta