Giulia - Tequila Blanco

Giulia’s journey begins in the agave fields of the Jalisco Highlands, where they mature for a minimum of six years in the rich volcanic soil. 

We slowly cook the agave in traditional brick ovens, or horno, for 72 hours. Cooking in brick ovens is a time consuming process, but one that preserves the agave’s natural flavors to the greatest extent possible.

After cooking, the agave fibers are broken apart using a traditional roller mill, releasing the agave juice to be used in fermentation

The agave juice, or mosto, is then transferred to stainless steel fermentation tanks where the yeast converts most of the sugar into alcohol, lasting approximately 3 days

After fermentation, the mosto is twice distilled in traditional copper stills for superior heat regulation and to remove maximum impurities

After taking a narrow cut of the heart during distillation, Giulia is bottled additive free, using deep well water, to give consumers a pure expression of distilled agave.