BLUE WEBER AGAVE

LOS ALTOS DE JALISCO

Perched at elevations exceeding 6,000 feet, Los Altos is defined by its distinctive red volcanic soils rich in iron, clay, and minerals. These nutrient-dense soils, combined with abundant sunshine, cool mountain nights, and seasonal rainfall, encourage Blue Weber agave to develop slowly and accumulate exceptional concentrations of natural sugars.

The result is larger agave plants with a character that differs dramatically from those grown in the valley regions of Jalisco. Highland agaves are known for producing tequilas with pronounced sweetness, floral aromatics, bright citrus notes, tropical fruit character, and a refined mineral elegance that reflects the region's volcanic origins.

AGAVE PACIFICA - WILD

SONORA

Nestled within the rugged mountains and desert landscapes of Sonora, wild Agave angustifolia pacifica thrives in mineral-rich soils shaped by centuries of wind, sun, and seasonal rains. Extreme temperature swings between scorching days and cool desert nights force the agave to mature slowly, concentrating its natural sugars and developing remarkable complexity.

The result is a distinctly different expression from cultivated agave regions. Sonoran agaves produce spirits known for their earthy minerality, roasted agave character, desert botanicals, bright citrus notes, and a savory salinity that reflects the untamed landscape from which they emerge. The wild nature of these agaves and the harsh environment in which they grow create a spirit that is bold, expressive, and unmistakably connected to its desert origins.

ESPADIN AGAVE

OAXACA

Nestled among the valleys, mountains, and arid landscapes of Oaxaca, Espadín agave thrives in diverse soils rich in limestone, clay, and ancient minerals. Warm days, cool evenings, and seasonal rainfall encourage the agave to mature slowly over many years, concentrating natural sugars while developing the complexity that has made Oaxaca the heartland of mezcal production.

The result is a character unlike agave grown elsewhere in Mexico. Oaxacan Espadín is celebrated for producing mezcals with vibrant roasted agave notes, tropical fruit, citrus, fresh herbs, subtle smoke, and a distinctive earthy minerality that reflects the region's diverse terroir. Combined with generations of artisanal mezcal-making traditions, these conditions create spirits that are layered, expressive, and unmistakably representative of Oaxaca's rich cultural and natural heritage.