The agave harvest for Casa Dragones is cultivated on an estate 1200 meters above sea level in Tequila, Jalisco, Mexico. Here, the combination of soil, climate and altitude produces the ideal agave plants to create the signature taste of Tequila Casa Dragones.
It takes years of experience in tequila and agriculture to master the complexities of cultivating the agave plant and its harvest. After no less than eight years of caring for the soil and the crop, the plants are matured to perfection. Only then are they ready to begin the process of becoming a sipping tequila.
Once the moment finally arrives to harvest our agave, we pay particular attention to which plants are chosen. After careful scrutiny, each plant is hand-harvested based on the level of ripeness and sweetness in the heart of the piña. This approach to harvesting tequila, much like that of wine, allows our Maestro Tequilero to embrace the nuances and complexities of each yearly harvest.
Ripened to Perfection
Casa Dragones Blue Agaves are nurtured for around 7 years until they are ripened to perfection. The process starts with planting seedling clones or Hijuelos to ensure the consistency and quality of the plants. As the plants mature, they are pruned and maintained with the utmost care.