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FROM OUR FIELDS ...
The Bad Stuff™ Extra Añejo Tequila Is Crafted From The Finest Estates Grown Tequilana Weber Blue Agave.
HARVESTING
It all starts with the Agave, grown in the Golden Triangle of Tequila, at roughly 7,000 feet elevation. Careful patient harvesting of only mature agave leads to premium flavor
HARVESTED AT MATURITY
Our agave is hand selected by our Jimador, then slow baked in traditional steam ovens until they reach a rich caramelization.
FINAL DISTILLATION COMPLETED
IN A COPPER ALEMBIC
The rich agave nectar is fermented with a combination of pure artesian water from our onsite wells. We then double distill this rich fermented mosto, first in stainless alembics, with the final distillation being completed in a copper alembic (Pot Still).
DISTILLATION
We don’t take shortcuts in our distillation. Premium highland agave plants are harvested at maturity, Our copper Alembic tank gently completes our second distillation to prepare The Bad Stuff to rest in New French Oak. Salud.
AGED 3 YEARS IN
VIRGIN FRENCH OAK BARRELS
Our rich peppery, spice ladened Blanco is then poured into our Virgin French Oak barrels and allowed to repose for a minimum of three years.
BOTTLES & LABORATORY
We come from the earth, and return to it. Our bottles are handmade from recycled glass. Our bottles carry my precious dream, the long awaited Bad Stuff Tequila. Salud!
BOTTLE MAKERS
Loading gobs of molten glass into molds through a very careful funnel process. The baffle then begins the settleblow process to allow compressed air into the mold, forming the neck and container finish.
BOTTLING
THE BAD STUFF
From the cooling plate the glass bottle is then moved to the bottling line, then packed and prepared for delivery
... TO YOUR GLASS
100% de Agave Azul | Product of Mexico 40% Alc. by volume. Extra Anejo Tequila. All rights reserved. Sip responsibly.