HAND-HARVESTED 100% BLUE WEBER AGAVE, 
DIRECT FROM OUR FARMING PARTNERS
These farmers aren't just suppliers; they’re also owners of our brand. They've cultivated agave as a collective for over 25 years, with some families carrying the tradition for over five generations, earning awards for highest quality agave in the denomination of origin.

SHREDDING + FERMENTATION

AFTER COOKING, THE AGAVE IS SHREDDED INTO SMALLER PIECES
AND ADDED TO OUR OPEN TOP FERMENTATION TANKS

Open-air fermentation allows for natural, native yeast - in addition to our
proprietary yeast - to start to eat the sugars in the liquid, converting them to
alcohol, carbon dioxide.




DISTILLATION


THE FERMENTED AGAVE JUICE IS MOVED TO OUR STILLS AND DISTILLED TWICE

We use 3 different family-owned, independent distilleries for the production
of Real Del Valle, all located in Jalisco, Mexico. By working closely with
these distilleries, using our farmer’s agave, we can keep consistency while
add complexity, telling their story and expanding our production without
selling out and industrializing our process.




BOTTLING + AGING

EVERY BOTTLE IS THEN LABELED BY HAND, OR PUT IN BARRELS TO MAKE 
OUR REPOSADO & AÑEJO (COMING SOON)

Every bottle of Real Del Valle is hand-labeled by people from local communities. Our blanco is bottled after resting, and tequila for our reposado is moved into American oak (previously used for bourbon), at a medium char, for 4-6 months..