How we make our AsomBroso Tequila

OUR DISTILLERY

AsomBroso Tequila is produced by Destiladora Agave Azul is a family legacy with a rich history and a passion for producing high-quality tequila. Surrounded by a breathtaking landscape, the company owns its own agave plantations, which the family manages to ensure the highest-quality agave is harvested. The ARA (awarded Environmentally Responsible Tequila Production) and Kosher-Certified facilities in San Juanito de Escobedo, Jalisco.

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OUR AsomBroso Essentials

Our Name: AsomBroso means Amazing in Spanish

WATER

Our water comes from Deep Well water and is naturally filtered through limestone, removing iron and other impurities.

YEAST

We’re still using our original champagne yeast strain – proprietary to AsomBroso.

AGAVE

Our agaves come from the heartland of tequila, known as Tequila Valley, in Jalisco, Mexico. We allow them to grow and mature for at least 8 years before they are harvested. Our estate grown agave is very sweet and mineral-rich.

BARRELS

Our tequila is aged in New French Oak, French Bordeaux wine barrels, Irish whiskey barrels, Grand Marnier Cognac barrels, Silver Oak Napa Valley Cabernet French White Oak wine barrels. This difference allows us to embrace the clean elegance of winemaking and produce a uniquely delicate finish.

TIME

We never pour a drop of AsomBroso Tequila until each lot is physically sampled. While all of our anejo products are Extra Anejo (rested 3 years+) Age is just a number some barrels need a few extra months to rest to produce the consistent flavor you expect from AsomBroso Tequila.

OUR TEQUILA MAKING
PROCESS

Tequila takes time, and with almost a century of combined experience, our Master Distillers know that better than anyone.

FERMENTING

The ‘piñas’ are then cooked, and crushed to extract and concentrate their flavors.  Next comes fermentation using natural, champagne yeast, No shortcuts are taken. We don’t add any other sugars to this process.

DISTILLING

AsomBroso is distilled twice in traditional copper pot stills. The first time through the still we create a product known as “ordinario”, which is approximately 20% alcohol by volume. This ordinario is collected in a stainless steel tank, and then it is sent through the still one more time.The second pass is when the ordinario is turned into tequila. At this stage the tequila is about 46% alcohol. We distill “close to proof” because we want to preserve as much of the agave flavor as possible.

AGING

After distillation, the tequila is poured into barrels. AsomBroso Tequila is aged in New French oak, Bordeaux Wine, Grand Mariner, Port Wine, Silver Oak cabernet sauvignon barrels. The wine barrels are wet, shipped to the distillery with several bottles of wines to ensure the barrels do not dry out.

  1. AsomBroso La Rosa Reposado rests in Bordeaux barrels for 3 months.
  2. AsomBroso Eros Reposado rests in New French Oak Agave Coated  barrels for 9 months.
  3. AsomBroso Gran Reserva Extra Añejo rests in New French Oak for 5 years.
  4. AsomBroso El Carbonzdo Extra Añejo is a double barrel tequila resting in New French Oak for 5 years and Irish Whiskey barrel for 1 year.
  5. AsomBroso Rouge Extra Añejo rests in Grand Marnier Barrels for 10 years.
  6. AsomBroso Del Porto Extra Añejo is a double barrel tequila resting in New French Oak for 11 years and Port Wine barrel for 1 year.
  7. AsomBroso Collaboration Extra Añejo is a double barrel tequila resting in New French Oak for 11 years and Silver Oak Wine barrel for 1 year.

BARREL AGING

Once the barrels are filled, they’re stored for aging. Starting at five years, we taste our tequila annually until it is fully matured. We age our tequila longer than most distilleries, giving it more of the time it needs to develop its distinctive, rich flavor.

BOTTLING

Only Ricardo Gamarra, our Master Blender can decide when a barrel is mature enough for bottling. On his command, the tequila is dumped, filtered and bottled. Our bottles are hand-blown in Jalisco, Mexico. As a result, each one is a tiny bit different. Not only do we produce tequila with traditional methods. We have a single, very small bottling station set up inside of our distillery. Tequila is bottled, capped, labeled, and packed in cases for shipment.

ESTATE
GROWN AGAVE

Estate Grown Agave only at the AsomBroso Distillery – Hand-selected Weber Blue Lowland (Tequila Valley) Agave grown in Volcanic Tufa Soil at 4000-6000 ft is harvested during peak sugar levels to deliver a distinct AsomBroso taste.