Tequila Agave Dos Mil History

Agave Dos Mil was born of "Agave Tequilana" wich is a company rich with experience and tradition in both, the cultivation of agave and the production of fine tequila, During the late XIX century, our great, great, Grandfather, Don Pedro Camarena, pioneered the widespread growth of agave in the region of Jalisco, Mexico, known as "Los Altos", Likewise, his tavern in Acumbaro, a district of Jesus Maria, Jalisco, became the first distillery of Tequila in the Area. With the experience of five generations we proudly offer to you "Agave Dos Mil".

Agaves
Agave Tequilana manufactures Tequila using its own agave plantation which allows the company to select only the plants in optimal ripeness. The plantations are found in "Los Altos" region of Jalisco where the agave contains more sugars and produces a more exquisite taste than the agave grown in others areas.

Production Proccess

Cooking of the Agave
Brick mason ovens cook the agave for 30 hours, after which it is allowed to stand for another 12 hours. This provides the right time for cooking without any rush!

Milling
The milling is made in metallic rollers that press the agave fibers; meanwhile pressured water spouts clean the fibers.

Fermentation
The fermentation is carried out using only the juices and molasses (sugars) of the agave, initially separating the pulp.

Distillation
The Company Uses copper Stills attached to the original system to conserve the authentic taste of the Tequila. When the liquid tequila is ready, it flows out of the still through and open-air system to avoid the condensation of aldehyde impurities.