lokita Tequila

DISTILLERY

AGAVE AZUL
SAN JOSÉ DESTILERÍA

Lokita Tequila begins with carefully selected Agave Tequilana Weber, grown across various regions in Mexico. Harvesting is carried out by skilled jimadores, who use the traditional coa tool to trim the leaves from the piña. Under the supervision of Maestro Tequilero Armando Orozco, most agaves are harvested during the dry season for optimal sugar concentration and aromatic quality.

Once harvested, the agave hearts are chopped and slowly cooked in traditional mampostería ovens at the Agave Azul San José S.A. de C.V. distillery. This cooking process triggers hydrolysis, converting starches into fermentable sugars and developing rich, roasted agave flavors. The cooked agave is then milled to extract its juice.

The extracted agave juice (mosto) is transferred to fermentation tanks, where Lokita uses only its proprietary yeast strains, ensuring authenticity and a distinctive aromatic profile. During this natural fermentation, the sugars are converted into alcohol, reaching an ABV of approximately 9%.

The fermented liquid undergoes double distillation, either in copper pot stills or column stills, to concentrate and refine the tequila. Only the heart of the distillate is kept, while the heads and tails are discarded. The resulting spirit reaches up to 70% ABV, ensuring purity and balance.

Post-distillation, Lokita tequilas are crystal-clear. For aged expressions, the tequila is matured in French or American oak barrels, with some finishes using Sherry casks to add depth, smoothness, and complexity.

Before bottling, the tequila is diluted with treated water to reach its final ABV (between 35% and 55%). A final filtration step ensures clarity and polish. All Lokita tequilas are bottled at origin, in strict compliance with 100% Agave Tequila standards.