Teremana is crafted in the small Mexican town of Jesús María. We use only fully mature 100% Blue Weber Agave grown in the highlands of Jalisco, as the iron-rich volcanic soil found there is ideal for growing agave with higher natural sugar content. Once fully mature, the agave plants are harvested by the skilled hands of our jimadores, who have honed their craft over generations.

Once harvested, the piñas—or hearts of the agave—are slow roasted in small, traditional brick ovens for three days at low temperatures, which helps to soften the agave fibers and increase the amount of natural sugars available for extraction. After roasting, the agave piñas are then shredded to extract the juice for fermentation.

After our open tank fermentation process, Teremana is then double distilled using handmade 100% copper pot stills, crafted by local artisans. The use of copper pot stills not only honors the traditional tequila making process but also produces a smoother tequila.