How Tequila Is Made

DISCOVER HOW TIME, PROCESS, AND CRAFTSMANSHIP SHAPE OUR WORLD-RENOWNED TEQUILA.

100% Agave tequila is made from just three ingredients: Blue Weber agave, water, and yeast. What distinguishes each expression is how these elements are guided through time and technique. From harvest to bottle, each decision shapes the character of Reserva de la Familia.

Where Is Reserva De La Familia’s Tequila Made?

Reserva de la Familia's Blue Weber agave is grown in certified organic, family-estate fields in the Tequila Valley — the volcanic-soil region of Jalisco, Mexico that has defined tequila production for centuries.

We patiently wait for the agave to mature, typically between 6-8 years. Once the agave reaches maturity, we harvest the piñas: the sugar-rich core of the plant, named for the pineapple it resembles once the spiky leaves are stripped away.

To harvest, we use a special technique called the “jicama cut”. This intensive hand-trimming process begins with fully mature Blue Weber agave selected for its high sugar and mineral content, and removes every trace of green plant matter to eliminate bitterness. After the agave piñas are harvested, they’re moved to our distillery.

How Is Reserva De La Familia’s Agave Cooked?

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La Rojeña, founded in 1812, is the oldest active distillery in Latin America. The piñas arrive here, at our reception floor, where master Jimadores hand-cut each one into halves and thirds, carefully removing any green plant matter that can impart bitterness and ensuring only the sweetest heart of the agave remains. They are then carried one by one into traditional masonry brick ovens, where they steam-roast slowly and gently for 40 to 42 hours.

That heat converts the agave's complex starches into fermentable sugars, building the deep, roasted character that defines the Reserva de la Familia flavor profile.

How Is The Agave Juice Extracted?

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To prepare the cooked agave for fermentation, its fibers must be carefully broken down to release their concentrated juices. Reserva de la Familia uses a four-step roller mill, passing cooked agave fibers through a sequence of rotating rollers to separate the sweet, fermentable juice from the remaining pulp — known as bagasse.

Throughout this process, protected well water drawn from a tequila aquifer is used to gently rinse and carry the sugars forward.

How Is Reserva De La Familia’s Tequila Distilled?

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Fermentation is where tequila's flavor is born. We ferment our agave juice in closed stainless steel tanks for 55 to 60 hours, using a proprietary yeast — long-cultivated by the Cuervo family — that builds aroma and complexity, influencing the agave's character while ensuring consistency in our house. As those sugars convert to alcohol, they develop the fruity, floral, and warm cooked-agave taste that define the spirit's character.

Our tequila is distilled twice in traditional copper pot stills — a deliberate choice when most of the industry has moved to stainless. Copper naturally removes harsh compounds and smooths the spirit, preserving the bright, pure flavor of cooked agave. The result is a tequila that's cleaner, smoother, and unmistakably Reserva de la Familia.

How Is Reserva De La Familia’s Tequila Aged?

Our aged tequilas begin their slow transformation in oak after distillation. Reserva de la Familia ages across various barrel types and toast levels depending on the expression. Many of our aged tequilas spend time in freshly charred New American and French oak casks to soften and round the spirit over time, allowing them to absorb vanilla, caramel, spice, and dried fruit notes.

How long a tequila spends in oak – even the toast levels inside the barrel – can unlock a spectrum of flavors. American oak contributes sweetness and warmth; French oak adds spice and structure.

Later, expressions are blended or finished in various barrel types to compound complexity, achieving a taste that no single barrel can earn alone. Aging doesn't just mellow tequila. It creates character.

Explore Our Craft

World-renowned. Family-owned. Expertly crafted. Discover the decisions that distinguish every organic tequila in our collection.

Organic Platino

Agave Cooked In: Masonry brick ovens for 40 to 42 hours
Extracted With: Four-step roller mills
Fermented In: Closed stainless steel for 55-60 hours using proprietary yeast
Double Distillation: Copper pot stills using the esencia de agave method
Dilution: Esencia de agave method
Aged: Unaged
Organic Reposado

Agave Cooked In: Masonry brick ovens for 40 to 42 hours
Extracted With: Four-step roller mills
Fermented In: Closed stainless steel for 55-60 hours using proprietary yeast
Double Distillation: Copper pot stills
Aged: ~9 months, medium-char New American Oak barrels, light-toast New American Oak barrels, and light-toast New French Oak barrels
Blended: New American, American, and French Rested Expressions
Cristalino Añejo

Agave Cooked In: Masonry brick ovens for 40 to 42 hours
Extracted With: Four-step roller mills
Fermented In: Closed stainless steel for 55-60 hours using proprietary yeast
Double Distillation: Copper pot stills
Aged: ~14-18 months, medium-char New American Oak barrels and high-toast New French Oak barrels
Blended: New American and French Oak Aged expressions
Finished: ~2-4 months, PX Sherry Oak barrels
Filtered: Proprietary charcoal filtration
Extra Añejo

Agave Cooked In: Masonry brick ovens for 40 to 42 hours
Extracted With: Four-step roller mills
Fermented In: Closed stainless steel for 55-60 hours using proprietary yeast
Double Distillation: Copper pot stills
Aged: ~44 months, medium-char New American Oak and high-toast New French Oak barrels
Blended: Older family reserves