From the Tequilana Weber Blue Agave, Casa Pecados is born, it is the result of six arduous years under the sun. We obtain the juices and syrups slow cooking the agave in our exclusive stone ovens. Our distillation process takes place in a copper still, where the scent and flavor palettes are polished, making the tasting of Casa Pecados a unique and tempting experience. The perfect balance between the agave and fermentation.
We start with rigorously selecting only the very best blue agave. Our agave must have a minimum six years of maturity.
Once the harvest is finished, the agaves are roasted in our exclusive stone oven. The heat and stone minerals transform the agave syrups and allow the aromatics to develop.
We shred the roasted fibers and syrups. The agave must is left to rest in wooden tubs. Shortly after, the sugars of the agave and the regional microorganisms start the fermentation process.
The noble copper helps us distill the juices from the fermentation. At this point, we can see the clear spirit for the first time. The robust agave scent is the perfect reminder of our home, mother earth.