09/20/2026
Our Ancestral Method
This is the soul behind our spirit. Consisting of 7% of each bottle of CASA J Tequila Blanco Ensemble, our ancestral production technique is born from the harmony of patience, earth and artistry.
COOKING: An earthen dome oven is heated with burning firewood for three days. Agave hearts, called piñas, then cook in the oven for three days. The oven is hand-sealed with sacred fir wood layered with wet, mineral-rich soil.
MASHING: The piñas are hand-mashed by artisans with wooden mallets in a hollowed wooden tree trunk to extract the juices, also known as ‘miel de agave’.
FERMENTATION: The miel de agave is placed in an open-air wooden barrel for spontaneous fermentation for 4 days.
DISTILLATION: Our tequila is double-distilled in a Filipino copper pot still over a wood-burning oven.
Por final, our Maestro Tequilero, Juan Carlos Vera, then removes the ‘heads’ and the ‘tails,’ or very high and very low alcohol percentage distillates, to keep the purest expression of the spirit, which we bottle at 42% ABV.
