Artisanal Process

At Guxadi, every batch honors the craft: time, patience, and expert hands. This is how we create the flavor profile that arrives at your bar or on your table.

• Harvest (Jima): Selecting and cutting ripe agaves at the optimal time.
• Cooking: Slow roasting of agave hearts in a conical earthen pit for several days.
• Grinding: Crushing the cooked agave with a traditional stone mill (tahona).
• Fermentation: Natural fermentation in open wooden or stone vats.
• Distillation: Double distillation in copper stills, fire and mastery transforming drop by drop.
• Bottling: Batch-specific quality control, hand bottling, labeling, and full traceability.