Our Process
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95+Years
Using traditional craft techniques for tequila production
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6-8Years
Agave harvested at full maturity
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48Hours
Steam cooking in traditional masonry ovens
Farming
Our agaves are grown in the heart of Jalisco's Tequila Valley, where they mature for 6–8 years before harvest. The region's rich soil and climate produce agaves with the natural sweetness and minerality that define Flecha Azul.
Harvesting
At peak maturity, skilled jimadores hand-harvest each agave and carefully reveal the piña, or heart, ensuring only the finest agaves are selected.
Cooking
The agave piñas are slow-cooked in traditional masonry ovens for 48 hours—24 hours of cooking and 24 hours of cooling—to develop their rich, natural flavors.
Fermentation
The extracted agave juice is fermented in open-air tanks using a proprietary yeast strain cultivated since 1926, creating the bright, crisp character of Flecha Azul.
Distillation
Using traditional alembic methods, the liquid is distilled twice in copper pot stills to preserve the pure expression of agave and exceptional smoothness.
Aging
Our Reposado, Añejo, Cristalino, and Extra Añejo expressions are aged in hand-selected, bourbon-seasoned American oak barrels, developing exceptional depth, complexity, and character. The aging process is overseen by Master Distiller Lorena Diaz, an expert in barrel-aging techniques. Of the nearly 152 distillers in Tequila, only 12 are women, making her one of the industry's pioneering female leaders.