We are committed to honoring the rich heritage and traditions of tequila-making. The Rodeo de las Aguas process begins with a profound respect for the land, ensuring that the agave we harvest is grown sustainably while preserving the natural beauty and resources of our environment. At the distillery, the true spirit of our tequila is expressed through innovation and the authentic craftsmanship of trusted techniques passed down through generations.   

We acknowledge the vision and unwavering dedication of the people who created and cultivate, from the jimadores who expertly tend the agave to the artisans who craft Rodeo de las Aguas Tequila. We honor the land by supporting sustainable farming methods and by using only the purist natural ingredients. Of equal importance, we celebrate the vibrant culture and hardworking people who make tequila everything it is today. 

Rodeo de las Aguas Tequila is hand-crafted and distilled with unbridled devotion to the true expression of agave. A family-owned artisan business, our distillery represents more than 100 years of traditional experience dedicated to producing the absolute finest quality pure agave spirits.

Cultivated and harvested in the Southern Los Altos de Jalisco highlands of Mexico, our agave fields are in the region of Altos Sur and span various towns including Arandas, Valle de Guadalupe, Tepatitlán de Morelos, San Miguel el Alto, San Julián, San Ignacio Cerro Gordo and Jesús María. Featuring red soils rich in iron, clay minerals and oxygen, at an average height of 6,700 feet above sea level, the temperate, semi-warm, and arid climates are ideal for growing the best agave.

The concept of terroir, the exclusive qualities of a place, served as the inspiration for Rodeo de las Aguas Tequila. Respect for tradition, and the essence of the land, results in uniquely authentic tequilas, additive-free, driven by purity, complexity, and exceptional finishes.

The process begins with the harvesting of agave no less than 5 years old to guarantee prime maturity of the agave sugars. After removing the leaves in the field, the “piñas” are carefully transported to our distillery where they are cut in preparation for cooking. As part of our slow cooking process, dry steam is applied for at least 16 hours, the agave sugars are carefully hydrolyzed in a controlled manner to retain all the nutrients and complexity. 

Once cooked, the agave is removed from our ovens and moved to our three-mass mill. Through four steps, water from a deep well is added to the agave then squeezed to remove the juices where our characteristic sugars and nutrients are found. The agave juices serve as the basis for the creation of aromas and flavors of our tequila. The juice is taken to open stainless-steel vats for fermentation, a step where, over five to eight days, the yeast transforms the sugars and nutrients into the different compounds for our unique tequilas. By completion of the fermentation process, we have obtained an optimal alcoholic content, and the different compounds that give each of our tequilas their unique personality. Once fermented, the agave juices are taken immediately to the stills for double or triple distillation depending on the particular tequila.