Cultivated, Harvested, Distilled & Bottled all by hand on Goya’s Privately owned farm in Mexico.
The Agave is slow roasted in an ancient stone oven for over 130 hours before crushing. Priming the raw product to release its best flavours. The fermentation process is slow, it takes over 100 hours with natural yeast.
Goya Tequila is twice distilled in both stainless steel and a 150 year old copper still.
The overall process is chemical free, all done by hand and the results speak for themselves.