Azuñia Tequila is smooth, clean craft tequila with authentic flavor from the local terroir in every sip.
It is the exclusive export of Agaveros Unidos de Amatitán and its second- generation, family-owned-and-operated Rancho Miravalle estate, which has created exceptional tequila for nearly 20 years.
Made with 100% pure Weber Blue Agave grown in dedicated fields of the Jalisco lowlands, we harvest by hand and roast the organic agave in traditional clay hornos to ensure authenticity and depth of flavor.
We then finish with a natural, open-air fermentation process and bottle on-site in small batches using a consistent process to deliver field-to-bottle quality.
From Dedicated Fields of Weber Blue Agave…
Azuñia Tequila is created and cultivated in the lowlands of Jalisco, Mexico, where the soil and climate is perfect for growing Weber Blue Agave. The fertile volcanic territory, where soil naturally deposited over 200,000 years ago, is home to our dedicated agave fields.
While many other tequila producers source their agave from a variety of growers, we choose only the best plants from our acres owned and maintained by Sergio Zuñiga and family.
This quality control enables us to consistently produce great-tasting tequila with full ripe flavors.
We choose only perfectly aged Weber Blue Agave, which grows harmoniously for 8 to 10 years in our sun-drenched fields surrounding the small town of Amatitán.
Each plant flourished from the rich nutrients found in the fertile volcanic earth and abundance of temperate weather.
Our agave grows to the peak of ripeness, between 8 to 10 years, until the sugars are at the optimal level, before harvesting.
Our expert jimadors carefully hand select the ready agave plants, and using a coa (razor sharp tool) cut the spiky leaves away from the precious core, the piña.
…To Pure Small-Batch Tequila Bottled On-Site.
Once each agave is harvested and split by hand, the prized piña taken from the fields to our estate-owned distillery, where we steam cook them using hornos (traditional clay ovens), slow roasting each batch for up to 36 hours.
The cooked piñas are then crushed in the pressing mills to extract the agave juice. Since the agave fibers may reabsorb much of the juice, the fibers are rinsed in order to obtain the optimal amount of juice from each press.
The result of the wash is called aguamiel, or honey water.
Other tequilas use commercial yeasts to accelerate fermentation. Azuñia uses only natural fermentation, producing yeast naturally through the process that takes 5-7 days, depending on outside temperature and humidity.
It may take longer to ferment than other brands, but this traditional method helps create the distinct flavor of Azuñia Tequila. Azuñia Tequila is then double distilled for purity, where we separate the heads and tails from the juice – leaving only pure, clear tequila. We then uniquely filter the batch one more time to achieve the smooth, luxurious flavor found in our tequilas.
After fermentation, double distillation and final filtration, we achieve the perfect un-aged tequila, Azuñia Blanco. Azuñia Reposado rests for a minimum of 8 months, and Azuñia Añejo ages for a minimum of 12 months, both in American Oak barrels.
Finally, Azuñia Tequila is bottled with care, labeled by hand, numbered, and signed by our Master Distiller, Salvador Rivera Cordona.