Casa San Matías is committed with honoring the tradition and legacy that were transmitted to us by our predecessors. We’re proud of being one of the oldest family tequila distilleries in Mexico.
Everyone working at Casa San Matías put our hearts and dedication to every bottle. Our mission is to always offer tequilas of the best quality.
Our tequila is so much more than a magnificent taste to the palate. It’s a tradition that honors the passion and dedication of every person involved for over 130 years.
Bottling
Each bottle is made with passion and carefully detailed. Our staff supervises constantly that they reach the highest quality standards.
Blue Agaves
Casa San Matías own agave is growed and harvested in the red soil fields of the Highlands of Jalisco which are rich in iron and other minerals. Our agaves are nurtured in ideal conditions so that they reach a superior flavor.
Occasionally, we support small agave farmers, trying to impulse better revenues for the small communities of our region; but always supervising that the agaves grow in optimal conditions.
Jima
Patiently, we wait 7 to 10 years for the agave to ripen to perfection. Then the agave farmer, or jimador, harvests it from its root, sifting the soil away and pulling the leaves off to reach the piña or heart of the agave.
Cooking
Baking perfectly every time is fundamental to our process, so the time and temperature are followed with exact precision: 48 hours at 194ºF.
Extraction
Tahona
Milling on a flour mill (tahona) is an old traditional craft method, its ancient maceration with a circular stone, ensures that the aromas and sugars from the agave remain for fermentation. In this artisan process, we recover the sweet honey that provides a unique profile to our products.
Milling
The cooked agaves are brought to the milling area, where they are crushed to separate the juices from the fibers. This juice is mixed with natural spring water that comes from the distillery, an element that creates the unique taste found only in our products, and the unique staple of Casa San Matías.
Fermentation
The agave juice is then poured into fermentation tanks where it will remain for 72 hours.
Distillation
The fermented juice is taken to the stills where it will under go two phases of condensation, this is done slowly at a very low temperature.
Aging
After distillation we bring the tequila into our Hacienda, where it will age into the finest White American and French oak barrels.
Bottling
Each bottle is made with passion and carefully detailed. Our staff supervises constantly that they reach the highest quality standards.
Blue Agaves
Los agaves tequilana Weber - variedad azul, son plantados y cultivados en los Altos de Jalisco en Tepatitlán de Morelos. Rico en hierro y otros minerales, este es el lugar perfecto para su plantación.
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