The journey begins in
LOS ALTOS JALISCO,
The crown jewel, protected under global Denomination of Origin standards for the production of authentic tequila.
Where our 160 hectares of land surrounded by peach, lemon and avocado trees, whose pollen leave detectable traces on every blue agave plant we grow, subtly impacting the raw material for that special taste.
THE ENVIRONMENT
Selection
Our jimadores are expert artisans with years of experience, able to visually identify the exact point of agave ripeness. With skill and precision, they determine the ideal moment for jima, preserving the distinctive quality of the spirit.
Harvesting
Our expert jimadores perform the jima using the traditional COA to carefully remove each leaf, thus revealing the heart of the agave, known as the piña, with artisanal care that ensures exceptional quality in every harvest.
Baking
The piñas are carefully taken to autoclaves, where they are slowly cooked for hours, maintaining precise temperatures between 120 and 125°C. This process converts the starches into essential sugars, clearly defining the sweet and authentic notes of cooked agave, characteristic of IZTIC tequila.
Mashing & Extraction
The cooked piñas are carefully milled to extract concentrated juices rich in essential sugars. These juices will form the base of our fermentation, thus ensuring that each IZTIC tequila preserves the authentic sweet notes and characteristics of the agave.
FERMENTATION
CRAFTED BY MASTER HÉCTOR DÁVALOS.
Delicate microorganisms, artisanally cultivated using ancestral techniques and modern knowledge.
They take between 25 and 30 days of care and attention to proliferate and achieve their organoleptic consistency.
DISTILATION
The tequila distillation process begins with deep well water at a temperature of 10 to 12°C. Then, a double distillation is carried out in stainless steel stills: in the first, water is removed and alcohol from the fermented must is concentrated; in the second, a tequila with an alcohol content between 55 and 65% is obtained.
AGING
Aging takes place in second-use barrels, combining French oak that previously held red wine and American oak used for bourbon whiskey. This blend achieves a perfect balance between wood and a hint of sweetness, gradually developing notes of cocoa, tobacco, vanilla, and dried fruits that deliver a smooth and complex sensation on the palate.
REGENERATIVE AGRICULTURE
At IZTIC, we respect the land that gives us life. After harvesting agave for our tequila, instead of replanting it immediately, we sow wheat. This practice regenerates the soil, restoring its natural balance and preparing it for future harvests.
THE SINGULAR RESULT
