In the heart of the Jalisco's Higlands in Mexico grows the Blue Agave, also known as the Agave Tequilana. This plant is the key ingredient for our excellent Dos Mexicanos and the region has the ideal soil for the growth and ripening of it. The small Agave takes 7 to 9 years to grow. As they store enough water during the rainy season, the plants do not need watering. When they are fully grown, the leaves are cut off and the piñas (Agave heads) are removed from the ground. This traditional method of harvesting is also known as “Jimador”
The piñas are placed in masonry ovens or steel containers where the steam softens their texture and their starches turn into sugars that are suitable for fermentation. The cooked piñas are pressed to release their sugar and, through the injection of pressurized water, a fermentable juice is produced. The obtained juice is pumped into stainless steel tanks. There, the yeast transforms the sugar into alcohol. This ferment determines the flavor and characteristics of the Tequila. The fermented juices are distilled twice in pot stills or distillation towers. Thereupon it is ready to age in oak barrels, where it takes on flavor elements from the wood. The liquor is shipped at full strength to the a Belgium factory, where the alcohol content is adjusted to bottling strength. After bottling, Dos Mexicanos is ready to be shipped all around the world for enjoyment.