Two expressions. 100% agave.

Lowlands

The valley floor around Tequila lies at roughly 1,200 metres on dark, mineral-rich volcanic soil. Agaves here mature a little faster and stay leaner in sugar, and that is where Tecán's herbal backbone comes from: the wet earth, citrus peel and black pepper you notice first in the Blanco.

Highlands

Los Altos rises to around 2,000 metres: red, iron-rich clay, cooler nights, a slower ripening. Highland piñas build more sugar and a rounder, sweeter, more floral character. Blending both regions is a deliberate choice. The highlands give the fruit and the softness, the lowlands the grip. Neither alone tastes like Tecán.

Weber Azul

By law only one plant may become tequila: Agave tequilana Weber Azul, and only from a handful of Mexican states, Jalisco first among them. Every Tecán is 100% agave, no added sugars, no 'mixto'. The jimador strips a six-to-eight-year-old plant down to its heart in minutes, a piña of roughly forty kilos. Only the ripe ones are cut; the rest stay in the ground for another season.

Slow cooking

Cooking turns the agave's inulin, a starch, into fermentable sugar. Done slowly at low heat the piñas caramelise instead of scorching, which gives the sweetness of cooked agave and a hint of baked fruit rather than a bitter, boiled note. It is the least efficient way to do it and the one that tastes right. This is the flavour you meet first in the Blanco.

White oak

Reposado means 'rested'. Tecán rests eight months in American white oak casks, well beyond the two-month minimum the category requires. Oak gives, agave keeps: vanilla and butterscotch from the toasted wood, a rounder mouthfeel and a pale-gold colour, while the cooked-agave core stays in front. Long enough to soften, short enough never to become a whisky.