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The process begins when the agave reaches full maturity. Skilled jimadores cut each piña (heart) by hand, continuing a tradition refined for modern craft.
We slow bake the piñas at low pressure for 8-12 hours, just as the old-timers did. Then, we crush and grind the cooked piñas to extract the precious juice - it's devastating but necessary.
For the 72-hour fermentation process, we introduce yeast to the juice in open air. As the aerobic process takes hold, oxygen fuels the fermentation. The juice reawakens, shifting fresh must (mosto fresco) into dead must (mosto muerto).
Once fermentation is complete, we move the must to a stainless steel distillery pot—twice. The first 4–7-hour distillation shapes the raw spirit, while the second 6–8-hour distillation refines it clean. Here, a flash of functional mushrooms is introduced, softening the edges and layering in TROPA’s distinctive depth.
after being boiled at 90–94°C for 6–8 hours, ordinario is distilled into blanco. From there, the tequila rests in American oak barrels, aging for three months into a reposado. As it matures, the oak imparts depth, warmth, and balance - bringing TROPA’s colors, flavors, and aromas to life, worthy of the top shelf.
As the tequila reaches its final form, it’s housed in a vessel worthy of what’s inside. Each TROPA bottle is a work of art, hand-crafted, painted, and finished with care. No two are exactly alike, making every piece as rare and distinctive as the spirit it holds.
