Occidental Tequila Blanco 100 % Agave is a versatile tequila crafted in the mountains and canyons of Juanacatln, Jalisco, under the direction of maestro tequilero Bruno Garca.

This expression is a 100 % agave tequila, made exclusively with Blue Agave (Agave Tequilana Weber) sourced in Jalisco. The profile is intentionally clean, bright, and agave-forwarddesigned to work equally well for sipping and for high-quality cocktails where you want real agave character to come through.

Importantly, this tequila is made with no additives. No sweeteners, no flavourings, no colouring, and no glycerinebottled to preserve a transparent, natural expression of agave.

Agaves are cooked in a 24-hour pressure masonry oven to achieve clarity and consistency. Milling is carried out using a four-mass mechanical system, followed by a short 23 day fermentation in stainless steel tanks. Distillation is completed twice, using a combination of stainless steel and copper stills, resulting in a focused, well-structured blanco with a clean finish.

Production Details

Maestro Tequilero: Bruno Garca

Spirit Type: Tequila Blanco (100 % Agave)

Agave Composition:

100 % Blue Agave (Agave Tequilana Weber)

Origin: Juanacatln, Jalisco, Mexico

Ecosystem: Mountain and canyon

Additives: None (no sweeteners, flavourings, colouring, or glycerine)

Cooking: 24-hour pressure masonry oven

Milling: Four-mass mechanical system

Fermentation: 23 days in Stainless steel tanks

Distillation: Double, stainless steel & copper

ABV: 38 %

Volume: 700ml

Style: Blanco / Unaged

Want to get geeky on the process. Please by all means, dive in!!

CookingAgaves are cooked in 25-ton masonry ovens with a total process time of approximately 48 hours, designed to maximise sugar conversion while maintaining a clean flavour profile. 2 hours: extraction of bitter honey (mieles amargas) 24 hours: active steam cooking 12 hours: resting without steam 10 hours: oven doors open to cool to ambient temperatureExtraction (Extraccin)Extraction is carried out using a two-step milling system: Initial agave breakdown (destrozo) Followed by four mechanical mass mills The system can process up to 4 tonnes of agave per hour, with batch handling of 68 loads of 25 tonnes.Fermentation (Fermentacin)Fermentation lasts 25 days in closed, mirror-finish stainless steel tanks, designed for maximum hygiene, inocuity, and process control. Tank capacity: up to 40,000 litres Wash strength: approx. 12 % ABVDistillation (Destilacin)The fermented wash is double distilled in stainless steel alembic stills fitted with copper condensers, combining modern control with copper contact. Distillation time: approx. 4 hours Still capacity: 5,450 litres Operating temperature: approx. 90 C