TRULY HANDCRAFTED
Agave tequilana Weber var. azul
Everything starts in the field, in Primo we care about the land and the agave; to maintain the quality of our product.
Our agave is from the region of Los Altos de Jalisco, a region within the denomination of origin, famous for producing agaves rich in sugars and with unique terroir characteristics due to its red soil.
Jima
The jimadores are the caretakers of our agave, they are in charge of harvesting the plant when it reaches maturity.
For the jima they use the coa, a characteristic jimador tool consisting of a flat-bladed knife and a long wooden handle.
The jimadores themselves do the arduous work of loading the agave onto the truck for transport to the distillery; these agaves can weigh more than 30 kilos. When the agave arrives at the distillery, it is cut by hand and the core is removed to avoid bitterness in the final product.
Cooking
The agaves are cooked with steam from deep well water in stone masonry ovens.
During the first 3 hours the pineapples are cleaned with steam and the bitter honeys of the agave are released; then for 24 hours they are slowly cooked and left to cool for another 12 to 24 hours before the cooked agave is removed from the oven.
Grinding
The cooked agave is passed through a milling train and moistened with deep well water.
The extracted juice is collected through channels and collected in a stainless steel tank.
Fermentation
The must or agave juice that is collected during the milling process is transferred to oak vats to be fermented for an average of 6 days. Wild and 100% natural yeast is used in this process.
Distillation
The fermented must is distilled twice in copper stills, designed to remove impurities during distillation.
In the first distillation, the "ordinario" is extracted to produce a distillate with an alcohol content ranging from 26% to 30% alcohol by volume. In the second distillation, the "ordinario" is distilled to produce a premium tequila between 55% and 60% alcohol by volume.
Maturation
For our reposados, añejos and extra añejos, we use new American and French oak hybrid barrels.
American oak wood is harder and has larger pores, which makes it transmit its attributes more easily and quickly, giving intensity to its profile.
French oak is softer and has smaller pores, which means that it conveys its attributes in a calmer, more balanced and harmonious way.
This combination results in greater elegance, smoothness and distinction in our tequila.
Partners
People who are passionate about agave and tequila are involved in the entire Primo process. It is thanks to them that we can enjoy a tequila worthy of its category.
From the field, until each bottle of Primo is labelled and packaged, we maintain the human spirit and artisanal process that sets us apart.
We are grateful to have such a great team of people.
Water Source
Our water source comes from the same ranch where it is produced and is 100% deep well water.