Raw material
At Casa Maximo, we carefully select the best agaves from the Tequila Jalisco Valley area to produce high-quality tequila.
COOKING
We carry out a slow cooking process for a period of 14 to 16 hours that benefits the obtaining of more intense sweet aromatic notes in the preparation.
GRINDING
We achieve the maximum extraction of honey with 6 mills, resulting in a benefit of greater sweetness in the honey.
We carry out the fermentation process in open tanks without the addition of yeast or chemicals, resulting in a wider range of aromas.
Fermentation lasts between 48 and 52 hours, using the natural sugars of the agave until transformation into alcohol occurs, resulting in a more intense fruity flavor.
Distillation.
At Casa Máximo, we carry out double distillation in a traditional process with copper stills, so that through a process of evaporation by heating and subsequent condensation by cooling, the result is a cleaner, smoother and easier to drink tequila, ideal for those looking for a more pleasant tasting experience.
Aging.
For Casa Máximo Reposado, aging takes place for 6 to 8 months in ex-American bourbon whiskey barrels, offering a notable benefit: a woody flavor that enhances and enriches the experience of tasting this beverage.
Packaging.
Our specialized team is in charge of labeling and dressing the bottles manually, paying attention to every detail to guarantee the quality of the final product.
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Land.
Volcanic soil rich in vital nutrients for the cultivation of blue agave that give it sweet flavor notes, as well as several incredible aromas.
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Air.
The warm climate and ideal altitude for the development and ripening of the heart and leaves of the blue agave.
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Fire.
Once the best agave pineapples are selected by the jimadors, they are sent directly to our ovens, which is a crucial step in the production of the beverage.
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Water.
Present in the processes of fermentation, distillation, and maturation, water and its purity play a key role in the final result.
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