Tequila Gran Dovejo is traditionally crafted in small batches using 100% of the finest blue agaves, cultivated and produced exclusively in the highlands of Jalisco.

The acidic, iron-rich soil of this region—known as the Golden Triangle of the Highlands—is ideal for growing large agaves with a high sugar content. At peak maturity, the agave is harvested, the heart of the agave (piña) is hand-selected, and then slowly cooked in traditional brick ovens for a minimum of 36 hours at 194 degrees Fahrenheit. Once roasted, the agaves are crushed to extract their sweet juices. These juices are separated and then fermented using prise de mousse, champagne yeast, and strands of wild yeast drawn from the estate’s own agaves.