Handpicked mature agave plants with the correct amount ofÊbrixÕsÊlevels that are shaved by jimadors that even take out the stem from the male agave plant that could add bitterness to the Tequila. Same natural yeast that his grandfather used toÊusedÊ80 plus years ago, (today many tequilas use synthetic yeast in order to get a larger yield) we donÕt like adding anything that is not natural or could change its natural flavor or aromas. Deep earth well water 140 meters or 459 feet with almost viscosity most feel even in the Blanco to the final product. Custom made Stone oven that cooks and steams and cleans the agave from top to bottom so you donÕt get under cooked agave.Ê\ 19,000 Thousand poundÊSteam rollerÊthat Felipe has convertedÊin toÊa Mechanical Tahona that gently crushes the agave without breaking fibers that also cause bitterness. Custom Copper stills that are cleaned by distilling water and steam before every batch.