The Process of Don Levi Tequila...
The Foundation: Blue Weber Agave
Tequila’s story starts with one essential ingredient: the Blue Weber Agave. Grown for at least 6 years, primarily in Jalisco, this special variety of agave is what makes 100% agave tequila stand out. Unlike mixed tequilas that contain sugars from other sources, our premium tequila is made exclusively from Blue Weber Agave, ensuring a pure and rich taste. No shortcuts, no half measures.
Harvesting: The Jimador’s Craft
When the agave is fully grown, skilled harvesters known as Jimadores take over. The Jimador’s role is essential in the tequila production process. Using a tool called a “coa”, they carefully strip away the plant’s sharp leaves, leaving behind the piña (heart) of the agave. These piñas, which can weigh anywhere from 40 to 90 kg, are what we use to create our tequila.
The craft of the Jimador is more than just technique, it is about tradition. The art of harvesting agave has been passed down through generations, and at Don Levi, we are proud to preserve this cultural heritage.
Cooking the Piñas: Bringing Out the Sweetness
Once the agave piñas are harvested, they are transported to centuries old brick ovens called Hornos to be slowly roasted, which brings out the piña’s natural sweetness and rich flavours.
At Don Levi, we remain committed to these time-honoured cooking methods, ensuring our premium tequila maintains its authentic taste. The slow roasting process, which lasts 36-54 hours, releases a deep, complex sweetness that forms the foundation of the flavour profile in every sip of our 100% agave tequila.
Fermentation: Transforming Sugars into Alcohol
In this process, the sugars from the agave juice are converted into alcohol by natural yeasts from the air or the environment. We use a Medium/Slow fermentation system that can takes 48-60 hours.
Most mass produced tequilas are fermented only for 10-12 hours, resulting in a more neutral tequila profile. We closely monitor this process and use a slower fermentation to ensure the premium tequila you enjoy is full bodied,rich in character and full of flavour.
Distillation: Refining the Spirit
The next stage in the tequila production process is distillation. Premium tequila brands such as Don Levi double distill to purify the liquid and concentrate its alcohol content, which traditionally gives tequila a smoother, richer texture. Distillation not only refines the alcohol but also enhances the flavor profile, ensuring a clean, crisp finish, as can be seen in our tasting notes...
Ageing: Blanco, Rosa, Reposado, Añejo, Extra Anejo, Cristalino
One of the final steps that distinguish different types of tequila is the ageing process. Tequila Blanco, also known as silver or white tequila, is bottled straight after distillation, whereas our Don Levi Rosa is aged in port barrels. Reposado and Añejo are aged in oak barrels for 2 months to 3 years. Extra Añejo takes this one step further and has a minimum of 3 years of ageing. Cristalino is Añejo tequila that undergoes a charcoal process to remove its colouring and some oak barrel flavouring.
Why 100% Agave Tequila Matters
Not all tequilas are created equal. Many brands blend agave with other sugars to cut costs, resulting in a lower quality product. At Don Levi, we believe that 100% Blue Weber agave tequila is the way to go, not only for quality, but because the agave speaks for itself and needs nothing else added.
From Agave to Glass: The Don Levi Experience
The tequila making process is one of craftsmanship, patience, and dedication, and at Don Levi, we honour this tradition in every bottle we produce. From the fields of Jalisco to the hands of our skilled Jimadores, we are committed to producing a premium, 100% agave tequila that celebrates both the heritage of Mexico and the meticulous artistry behind every sip. We invite you to taste the difference, either neat, on the rocks, as a Don Levi Perfect Serve, with your favourite mixer or as a cocktail.
Don Levi Tequila: For celebrating life’s cherished moments with those who matter most.
