Learn How Our Tequila Is Born
Our artisanal tequila is produced in the ‘Tequilas el Mexicano’ distillery, by the hand of master tequila maker, Don León Bañuelos, in the highlands of Jalisco, in Arandas, land that has long produced the best tequilas. Arandas is in the Altos Sur region, in the state of Jalisco, just 130 km from the state’s capital: Guadalajara.
Tequila Mala Vida is Kosher Certified
AGAVE HARVESTING
The raw material is essential to create a superior quality tequila; that is why since Mala Vida tequila was born, we have made an effort to choose the best agaves. Ripe agaves contain a higher concentration of sugar than agaves that are “jimados” before their time. For this reason, we only choose agaves between 6 and 7 years old. Once chosen, the “Jimadores” experts are in charge of identifying and “jimar” with their “coas”, the agaves until the “piña” is ready for cooking.
Jimador: the person who “jima” the agaves.
Jimar: is the art of cutting the agave.
Coa: a kind of machete with a flat circular blade attached to a pole. This tool is only used to cut or jimar agaves.