On the hillsides, where the slopes are steep, the agaves criollos grow wild "in nature’s hands". Here, the plant depends on rainwater and ripens more slowly, producing a smaller but richer piña.
After an extended period - up to 10 years - it is the turn of the jimadores of Casa Siete Leguas, who will face the challenges of mother nature - just as the agaves did - by performing the jima in a heroic way among the steep slopes.
Our people’s hands transform the fruit of the agave -the piña- into this unique tequila with which we celebrate the first seventy years of our house.
Thank you for being part of this Celebration.
For this special edition, we used 100% tahona mill, a method used at Casa Siete Leguas since 1952 and to date. The tahona is a stone mill with which the cooked agave is crushed to extract its juice, which at the same time is macerated with the agave fiber.
