Tres Sombreros Tequila has a wide range of products. Its 100% varieties are entirely obtained from the material extracted from the agave heads. Its other varieties contain 80% of the plant.
The production of tequila and 100% agave tequila require rigorous production stages during which all the unique characteristics of our product are formed. Harvesting, baking and the extraction of the juices, and fermentation, distillation and ageing are strictly controlled stages and are carried out in a traditional way, thereby giving our product its own distinctive identity.
Agave is cultivated in the Altos de Jalisco region, in Aranda, which is an ideal geographic area for the plant as it is characterised by moderate rainfall, average temperatures and clay-like, porous soils with good aeration, as well as a high iron content, which produces the characteristic reddish colour of the area and results in sweet, fruity and herbal-tasting tequilas.
The harvest: harvesting, also called Jima, is carried out on the blue weber agave heads of 6 to 10 year old plants.
Baking is carried out in temperature and pressure-controlled stone ovens.
Extraction of the juices is carried out using mills and by adding locally-sourced water. The juices diluted with water are fermented, and yeasts that are isolated and classified in our laboratories are added to them.
Distillation is the stage which relies on the centuries-old patience and wisdom of our experts, who, by means of a double distillation in discontinuous traditional stills, achieve a Blanco (White) tequila with an exquisite bouquet.
For the various productions of Oro (Gold), Reposado (Rested), Añejo (Aged) and Extra Añejo (Extra Aged) tequilas, there is an extensive ageing cellar where the distillates are aged for some time, according to formulations and production levels, in American white oak barrels with a 200 litre capacity.