Rich in History
Bounded by Tradition
Sangre Alteña Tequila
The legacy of Destiladora Santa Virginia, founded by the Franco Cuevas siblings. Tradition, quality and innovation in every bottle, honoring our family roots.
At Sangre Alteña, we distill premium tequila honoring Jalisco's centuries-old spirit-making traditions, using age-old techniques and the purest regional ingredients.
Join us celebrating the rich history and vibrant culture of tequila.
Join us celebrating the rich history and vibrant culture of tequila.
At Sagre Alteña, we passionately distill premium tequila,honoring the centuries-old traditions that have defined Jalisco's spirit-making heritage. Our commitment to authenticity and quality is evident in every bottle, crafted using age-old techniques and purest ingredients from our region.
Join us celebrating the rich history and vibrant
Join us celebrating the rich history and vibrant
The Boots on the Ground
Our process
Agave and Raw Material: Includes the selection and cultivation of agave in the Highlands of Jalisco, maintaining soil and plant care over the six years needed for maturation.
Jima: The process of harvesting agave using the coa to separate the leaves from the heart of the agave, known as the “Piña.”
Jima: The process of harvesting agave using the coa to separate the leaves from the heart of the agave, known as the “Piña.”
Cooking the agave piñas in stone ovens with steam to soften them and transform carbohydrates into fermentable sugar.
Milling: The cooked agave is shredded and then passed through mills to extract the agave juice, which is collected in stainless steel vats.
Fermentation: The extracted juice (must) is standardized in temperature and sugar content, then fermented with yeast to transform the sugars into alcohol.
Milling: The cooked agave is shredded and then passed through mills to extract the agave juice, which is collected in stainless steel vats.
Fermentation: The extracted juice (must) is standardized in temperature and sugar content, then fermented with yeast to transform the sugars into alcohol.
The fermented must is distilled twice (or more, in the case of certain products) to separate the alcohol from water and other compounds, ultimately producing white tequila.
Maturation: The white tequila is aged in French oak barrels to produce reposado, añejo, and extra añejo tequilas, absorbing attributes from the wood in a balanced manner.
Maturation: The white tequila is aged in French oak barrels to produce reposado, añejo, and extra añejo tequilas, absorbing attributes from the wood in a balanced manner.
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