A TRUE ARTISANAL EXPRESSION
OUR PROCESS ROOTED IN PASSION
OUR AGAVE COMES FROM
STARTING AT 5,000 FEET ABOVE SEA LEVEL
Our family grown agaves are located at the volcanic area of Nayarit. This land is rich with minerals producing agaves with beautiful fine sugars, giving a unique flavor profile to Prolijo Tequila.
ROASTING THE AGAVE IN A
STONE BRICK OVEN
Our agave is gently cooked for days in traditional stone brick ovens, allowing the natural sugars to develop for a deeper, richer flavor.
CRUSHING AGAVE WITH A
TAHONA
Using an age-old method, our agave is slowly crushed by a volcanic stone tahona, extracting only the most flavorful juices for fermentation.
OPEN TANK FERMENTATION WITH
WILD YEAST
Our mosto ferments naturally in open stainless steel tanks, allowing the local air, wild yeasts, and environment to shape the unique character of our tequila.
OUR DISTILLATION IS TWICE
STAINLESS STEEL POT
The purest expression of our agave is refined through a meticulous stainless steel alembic distillation, preserving its clean, smooth profile while enhancing complexity.
THE LASSO
Guadalajara is the birthplace of Mexican charreria and the lasso is the tool of the charros. We pay homage to the charreria by having the lasso on Prolijo Tequila bottles. The lassos are created by artisan women from Guadalajara, Oaxaca and Puebla.
We do this with Cultural Conscience.
