NOM 1414 · Arandas, Jalisco · Los Altos
Hard to make.
El Campo
The agave decides when it's ready.
Blue Weber agave grows for years in the iron-rich highland clay of Los Altos — the same red volcanic soil that gives the region its colour. Jimadores harvest each piña by hand when the plant reaches full maturity, cutting away the leaves to expose the dense, sugar-rich core. That patience is the first ingredient.
Los Hornos
Slow ovens. The agave decides when it's done.
The piñas go into traditional brick ovens — hornos — where slow heat converts complex starches into fermentable sugars. Days, not hours. The process can't be rushed without affecting what ends up in the glass.
La Tahona
Stone on agave. Old way, for a reason.
A traditional tahona — a large volcanic stone wheel — crushes the cooked agave fibres to extract the juice. The stone method is slow and requires more of the plant, but the result carries more of the agave's character into fermentation.
Los Alambiques
Copper stills. The spirit takes shape.
The fermented agave juice moves into copper pot stills for distillation. The shape of the still and the cut points the distiller makes here determine the character that comes through to the final spirit.
Las Barricas
Time in oak. For the ones that want it.
Blanco goes to bottle without aging, keeping the agave front and centre. Reposado and añejo expressions rest in American oak barrels — weeks and months of conversation between spirit and wood that adds texture and depth without covering what's already there.
Our Maestro
Sergio Cruz
01 / 05Swipe through his story →
Siempre is distilled at NOM 1414 in Los Altos de Jalisco. Earlier Supremo Tahona releases were produced at NOM 1137. The label is always the source of truth for a specific release.
