San Mattías Gran Reserva uses the highest quality blue agave grown in the Los Altos region, known for its red soils in Jalisco, Mexico. Our commitment to production begins with the cultivation of agave trees. Skilled Himador carefully harvests the agave that has accumulated the earth's blessings over 7 to 10 years, removes excess leaves, and selects only the heart (piña).
Then, by slowly steaming it at 90°C for 48 hours, the natural sweetness and umami of agave are brought out to the fullest. The steamed agave is juiced using traditional methods and blended with the distillery's pristine spring water. This water is the secret to creating the clear flavor unique to San Matias.
During the fermentation process, carefully selected yeast is used for each product and slowly fermented over 72 hours. Furthermore, by introducing natural yeast from the local area from the air, it achieves a unique aroma and flavor. Distillation is carried out in two rounds, removing off-flavors while preserving the unique character of the agave.
By blending each spirit aged for over three years in new French oak casks and American oak whiskey casks, complex aromas of wood, dried fruits, vanilla, chocolate, and nuts are created. At every stage, our craftsmen pay close attention to every detail, pursuing the highest quality.