grown in the rich soil of jalisco, mexico
- 100% Blue Weber Agave
- Plants reaching full maturity at 6 years
- Every plant harvested by a Jimador
- ONLY the piña is used to make tequila.
- Our Reposado and Añejo tequilas are aged in American white oak barrels.
- Our Reposado is aged for 9 months and our Añejo is aged for 24 months.
- No additives are used in the production of our tequilas
- It is bottled in Mexico and shipped here to you.
HARVESTING
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.
cooking
Our agaves are cooked for 24 hours in masonry/brick ovens under one kilo of pressure. During the initial hours of steam injection, bitter honeys are extracted and directed to residue known as "vinaza." The cooking continues, and the "mieles dulces" are extracted during the final 2 to 3 hours. These sweet honeys are stored in a tank and reserved to be mixed with the agave juice during milling and fermentation.
After cooking, the agave rests, with the oven sealed for another 24 hours before it is opened. The agave then rests again for 10 to 12 hours before grinding. Our masonry oven includes a stainless-steel base to prevent the growth of bacteria and fungi both before and after the agave is cooked.
extraction
Once the agave piñas are cooked, they are transported to a milling area where their sugars are extracted. Mechanical roller mill crushers separate the fibers from the juices, known as "mosto."
To extract the mosto fully, the minced piñas are washed with water and then strained.
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FERMENTATION
The fermentation process, which transforms fructose from cooked agave into tequila alcohol, is conducted over a minimum of 48 hours using organic yeast. To ensure optimal activity, the yeast is pre-inoculated in agave juice before being added to the fermentation tanks.
Our stainless steel tanks are specifically designed to maintain a stable temperature during fermentation. They feature a jacket for cold water circulation, which allows us to cool the fermentation if necessary. Additionally, the sealed design of our fermentation tanks provides enhanced control over the process, preventing direct contact between the fermenting liquid and potential environmental contaminants.
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DISTILLATION
Una Vida tequila undergoes a double distillation process, employing traditional techniques in stainless steel mills equipped with a copper coil. This method involves separating ferments through the application of heat and steam pressure.
The initial distillation produces a liquid with approximately 20% alcohol content, referred to as "ordinario," or first liquor. The subsequent distillation results in a liquid with an alcohol level of no more than 55% by volume, after which water is added to reduce it to the final 40% ABV.
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AGING
Our tequila aging process relies on the unique characteristics of barrels crafted from both American and French white oak. While these are our standard, we sometimes incorporate other barrel types to achieve specific blend requirements. The level of toasting applied to each barrel is a critical factor, as it significantly influences the aging process and the final flavor of our tequila.
Depending on their treatment and handling, our barrels typically have a useful lifespan of approximately 15 to 20 years. However, the intensity of the toasting directly affects how many times a barrel can be used. For example, barrels with an intense toast are generally used two to three times before needing to be re-toasted to maintain the desired flavor impact. On the other hand, barrels with a medium or low toast are typically used only once or twice, depending on the specific flavor profile we aim to achieve in the tequila.
Sustainability
Una Vida Tequila prides itself on its comprehensive, 360-degree approach to tequila production, setting us apart in the industry. Unlike many others, we take full responsibility for managing the waste generated by our processes, ensuring minimal environmental impact. From the very beginning, we cultivate and harvest our own agave, carefully managing the entire planting process to avoid any harmful applications that could compromise the quality of our tequila or harm the environment.
To ensure the highest quality tequila, we combine our premium agave with a high-quality production process that prioritizes sustainability. Our distillery takes responsibility for the waste produced during tequila manufacturing and has developed a comprehensive treatment method by creating a dedicated company focused solely on waste management. This company processes the waste into organic fertilizers, both solid and liquid, that are then used to enrich our agave crops with essential nutrients, closing the loop and promoting a circular economy.
The water utilized in our tequila production, for both the process itself and the dilution, is sourced directly from our private aquifer. We hold all necessary permits from CONAGUA, the governmental secretary responsible for protecting national waters. Furthermore, we employ a specialized treatment and filtration system that adheres to all relevant regulations.
