01

Harvesting

Guided by five generations of the Vivanco family’s mastery of agave cultivation, every bottle begins in the fields, where Blue Weber agave is hand-selected at peak maturity—between six and eight years—under the exacting standards established by Don Feliciano Vivanco.

Only the finest agaves are chosen. Through the time-honored practice of jima, the jimador wields the coa with practiced precision, removing the leaves to reveal the piña—the heart of the agave—ready for the brick ovens.

Few roles in tequila making command greater respect. The jimador’s craft is an art, refined through generations of patience and skill. Long before the ovens, the tahona, or the barrel, the character of great tequila is shaped in their hands.

To the jimadores, our deepest respect.

02

Cooking

Patience defines the cooking process. For 48 to 50 hours, the agave piñas are slowly roasted in traditional brick ovens, or hornos, where gentle, consistent heat transforms their carbohydrates into the fermentable sugars that will ultimately become spirit. The prolonged cook also softens the piñas, preparing them for the next step in their journey. Only when every heart is fully cooked are the piñas moved to the extraction area.

03

Tahona Extraction

Inside our distillery, an electric tractor turns the same stone wheel that has helped shape tequila for centuries. The Tahona turns slowly, deliberately, crushing cooked agave in a stone pit until its sugars release themselves—not forced by pressure, but freed by time.

By modern measure, this is inefficient. It takes longer. Some sugar is left behind. A production line would call it waste.

We call it the cost of depth.

The Tahona does more than separate sugar from fiber. It preserves the oils, aromas, and layered character that speed leaves behind. What reaches fermentation is not simply juice, but a fuller expression of the agave itself.

This is not the fastest path. It was never meant to be.

This is the ascent, unhurried.

04

Fermentation

Open-air fermentation in “madera” wooden tanks without fibers serenaded by classical music.

Great tequila, like great music, is composed. Every note matters.

Like the craftsmen before us, we know fermentation asks for more than science. It asks for soul. Inside our open-air wooden tanks, wild yeast is left to work at its own pace while classical music fills the air—a tradition rooted in the belief that harmony, vibration, and intention belong in every step of the craft.

Nothing is rushed. No additional sugars. No fermentation accelerants. Every Escalón expression is crafted from 100% Blue Weber agave and fermented according to nature’s timeline, not ours.

Some things reveal themselves only with time.

05

Distillation

Escalón is distilled twice in traditional copper pot stills—a method chosen for what it preserves, not for what it saves.

The first pass produces what is known as ordinario, a rough distillate where only what is worthy continues. The rest is left behind.

The second pass is where the ordinario becomes tequila—distilled once more until only its finest expression remains.

This is where character becomes spirit.

05

Aging

Escalón’s aged expressions rest in seasoned oak barrels that have held spirit before. This is a deliberate choice.

A younger cask would speak too loudly. A well-worn one listens.

Here, the spirit is invited to rest. Time, temperature, humidity, and oak work in quiet concert—not to transform the agave, but to reveal it. The wood does not overpower. It draws forward what was already there, offering only a hint of warmth while the agave itself remains the voice.

This is the patience that makes Reposado and Añejo what they are: not shaped by the barrel, but revealed through it.