Our Process


Una Vida is made with only 100% Blue Weber Agave. The Blue Weber are specific to small regions in Mexico, prominently Jalisco. Our plants reach full maturity around 6 years. Each plant is then harvested by a “Jimador”who removes the leaves surrounding the heart of the agave plant, also known as the piña. ONLY the piña is used to make tequila.


After harvesting, each Piña is then taken back to our distillery and cooked for 48 hours in traditional brick ovens. Cooking softens the piña, making the extraction process much easier. The traditional brick ovens caramelize the piñas and offer an incredible flavor to the end product


Once cooked, the piñas are then transported to a milling area for their sugars to be extracted. Mechanical roller mill crushers are used to separate the fibers from the juices or “mosto.” Once the piñas are minced, they are then washed with water and strained to remove the mosto.


After the juice has been extracted it gets transported to vats for the fermentation process. Yeast is then added and during the fermentation process the sugars are transformed into alcohol in the stainless steel vats. The mosto is placed in these vats where it sits for a 72-hour period.


Una Vida tequila is double distilled using traditional methods in stainless steel mills with a copper coil. During this process, ferments are separated using heat and steam pressure. The first distillation will yield a liquid with an alcohol level of about 20% known as “ordinario” (first liquor).The second distillation will yield a liquid with an alcohol level no more than55% by volume in which water will then be added to bring back down to 40%.


After distillation Una Vida Blanco goes to bottling or into storage tanks until it’s ready to be bottled. Our Reposado and Añejo tequilas are aged in American white oak barrels. Our Reposado is aged for 4 months and our Añejo is aged for 18 months. The longer the tequila ages, the more color and tannins the final product will have.