THE STORY OF
AT THE FOOT OF A SLEEPING VOLCANO
The story of Rey Azul begins around a UNESCO heritage site of one of the most beautiful agave landscapes at the foot of a volcano in a distillery called “La Magdalena”. Because of the high concentration of lava rock (called ‘obsidian ’) found here, flavorful agave grows in a dark, mineral rich soil.
PERFECTION TAKES TIME
Blue weber agave requires between 7 and 9 years to mature. The slow growing process allows the plant to absorb the soil and elements while concentrating sugars in its core (the piña) giving the tequila a complex flavor profile. When the time is just right, it is hand harvested in the traditional way by the jimadors using a cutting instrument called “COA”.
CRAFTED WITH CARE
The distillery where Rey Azul’s tequila originates, is small compared to other tequila distilleries in Jalisco. Everything throughout the process from growing, harvesting and distilling is painstakingly done by the 2nd generation of the same family of ‘Agaveros’ (Agave Farmers).
Rey Azul’s tequila is produced the traditional way. After harvesting, the agave is roasted in a traditional stone oven. Then the cooked agave is shredded to fully extract the sweet juices for fermentation.
Distilled by a Tequila Maestro
Tequila Maestro’ (master distiller) Alberto Esquivias, for the last 16 years, first distills the fermented juice in a Copper Pot Still to capture the character of the agave and then distills it for a second time in a small Coffey Still to concentrate the flavor. This small batch process delivers an incredibly flavorsome and smooth tequila.