Occidental Tequila Blanco 100 % Agave is a versatile tequila crafted in the mountains and canyons of Juanacatlán, Jalisco, under the direction of maestro tequilero Bruno García.
This expression is a 100 % agave tequila, made exclusively with Blue Agave (Agave Tequilana Weber) sourced in Jalisco. The profile is intentionally clean, bright, and agave-forward—designed to work equally well for sipping and for high-quality cocktails where you want real agave character to come through.
Importantly, this tequila is made with no additives. No sweeteners, no flavourings, no colouring, and no glycerine—bottled to preserve a transparent, natural expression of agave.
Agaves are cooked in a 24-hour pressure masonry oven to achieve clarity and consistency. Milling is carried out using a four-mass mechanical system, followed by a short 2–3 day fermentation in stainless steel tanks. Distillation is completed twice, using a combination of stainless steel and copper stills, resulting in a focused, well-structured blanco with a clean finish.
Production Details
Maestro Tequilero: Bruno García
Spirit Type: Tequila Blanco (100 % Agave)
Agave Composition:
100 % Blue Agave (Agave Tequilana Weber)
Origin: Juanacatlán, Jalisco, Mexico
Ecosystem: Mountain and canyon
Additives: None (no sweeteners, flavourings, colouring, or glycerine)
Cooking: 24-hour pressure masonry oven
Milling: Four-mass mechanical system
Fermentation: 2–3 days in Stainless steel tanks
Distillation: Double, stainless steel & copper
ABV: 40 %
Volume: 700ml
Style: Blanco / Unaged
Want to get geeky on the process. Please by all means, dive in!!
Cooking
Agaves are cooked in 25-ton masonry ovens with a total process time of approximately 48 hours, designed to maximise sugar conversion while maintaining a clean flavour profile. 2 hours: extraction of bitter honey (mieles amargas) 24 hours: active steam cooking 12 hours: resting without steam 10 hours: oven doors open to cool to ambient temperature
Extraction (Extracción)
Extraction is carried out using a two-step milling system: Initial agave breakdown (destrozo) Followed by four mechanical mass mills The system can process up to 4 tonnes of agave per hour, with batch handling of 6–8 loads of 25 tonnes.
Fermentation (Fermentación)
Fermentation lasts 2–5 days in closed, mirror-finish stainless steel tanks, designed for maximum hygiene, inocuity, and process control. Tank capacity: up to 40,000 litres Wash strength: approx. 12 % ABV
Distillation (Destilación)
The fermented wash is double distilled in stainless steel alembic stills fitted with copper condensers, combining modern control with copper contact. Distillation time: approx. 4 hours Still capacity: 5,450 litres Operating temperature: approx. 90 °C
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