Halved and shredded, our agave is cooked in vertical autoclaves for up to 16 hours. This vertical positioning stews every part of the agave in its own juices to create a more pronounced yet nuanced agave flavor. After cooking, the stewed agave is passed through rollers to squeeze out the sweetness of the juice. We are one of only two distilleries that use this method.

The stewed agave fibers are milled and injected with water to extract every ounce of honeywater (aguamiel). Since 60% of tequila is water, we source ours from our own well that’s 250 meters deep. We apply a reverse osmosis process to remove all impurities.

Fermentation takes three to five days in stainless steel vats, depending on the temperature of the season.

Dos Caras is twice distilled in copper stills. The copper reacts on a molecular level with the sulfurs produced during fermentation. The sulfurs, which would otherwise leave a bitter taste, bind to the copper, freeing the flavors of the agave.