Raw Material
Surgery of the Soul
We do not accept averages (usually 24-28 Brix). We demand healthy agaves with at least six years of maturity and 30° Brix (maximum sweetness), testing them piece by piece.
We perform a short “jima” (2 inches) and manually extract the cogollo—the most tender, uppermost part of the agave where new, immature leaves sprout—from each agave.
This part often imparts bitter notes and contributes to elevated levels of higher alcohols. By removing the cogollo before cooking, we eliminate bitter notes at the source.
We don’t “correct” the flavor later; it is born pure.
Raw Material
Surgery of the Soul
We do not accept averages (usually 24-28 Brix). We demand healthy agaves with at least six years of maturity and 30° Brix (maximum sweetness), testing them piece by piece.
We perform a short “jima” (2 inches) and manually extract the cogollo—the most tender, uppermost part of the agave where new, immature leaves sprout—from each agave.
This part often imparts bitter notes and contributes to elevated levels of higher alcohols. By removing the cogollo before cooking, we eliminate bitter notes at the source.
We don’t “correct” the flavor later; it is born pure.
COOKING
The Alchemy of Sweetness
Steam and stone have a rhythm that technology cannot replicate. Nobleza 33 respects that pulse by cooking the piñas for 48 hours in traditional masonry ovens through a natural hydrolysis process.
48 Hours of Respect:
24 hours of slow steam cooking (94°C) followed
by 24 hours of undisturbed resting.
This process gently converts starches into natural sugars, preserving the rich, honeyed notes of cooked agave.
During this time, we perform two “steam releases” to preserve only the sweetest and noblest heart of the agave.
Cooking
The Alchemy of Sweetness
Steam and stone have a rhythm that technology cannot replicate. Nobleza 33 respects that pulse by cooking the piñas for 48 hours in traditional masonry ovens through a natural hydrolysis process.
48 Hours of Respect:
24 hours of slow steam cooking (94°C) followed
by 24 hours of undisturbed resting.
This process gently converts starches into natural sugars, preserving the rich, honeyed notes of cooked agave.
During this time, we perform two “steam releases” to preserve only the sweetest and noblest heart of the agave.
MILLING
Ancestral Tahona
We use “Frankenstein,” an 8.5-ton tahona designed and refined for efficiency by Felipe Camarena.
Rather than violently squeezing, Frankenstein gently presses the fibers, using deep-well water to release the noblest juice.
The result is a silky palate sensation that doesn’t burn, but rather caresses.
MILLING
Ancestral Tahona
We use “Frankenstein,” an 8.5-ton tahona designed and refined for efficiency by Felipe Camarena.
Rather than violently squeezing, Frankenstein gently presses the fibers, using deep-well water to release the noblest juice.
The result is a silky palate sensation that doesn’t burn, but rather caresses.
Fermentation
Layers of Complexity
It’s our way to be generous.
This is where the sugars present in the must are transformed into alcohol.
Tequila Nobleza 33 performs a unique process in the industry called the “Double of the Soul”. We ferment the juice obtained from milling and separately, macerate the freshly cooked agave fiber in hot deep-well water for five days (120 hours). This technique provides aromatic depth and intense layers of flavor, elevating the noble spirit of the tequila.
We use a completely natural yeast strain, original to the Camarena family since 1937.
Fermentation
Layers of Complexity
It’s our way to be generous.
This is where the sugars present in the must are transformed into alcohol.
Tequila Nobleza 33 performs a unique process in the industry called the “Double of the Soul”. We ferment the juice obtained from milling and separately, macerate the freshly cooked agave fiber in hot deep-well water for five days (120 hours). This technique provides aromatic depth and intense layers of flavor, elevating the noble spirit of the tequila.
We use a completely natural yeast strain, original to the Camarena family since 1937.
Distillation
The Quadruple Ascension
This is a commitment to absolute purity, with no shortcuts. To produce Nobleza 33, we perform 4 distillations (two per fermentation) in copper stills.
Here, we no longer need to correct undesirable flavors or higher alcohols — commonly known as heads. Because of our meticulous care in previous steps, we don’t need to correct unwanted flavors or “heads” (higher alcohols) —. Impurities are removed, and the alcohol content is raised from 5% to 55% ABV. It is then integrated with highly mineralized deep-well water to reach the 40% ABV required by the market.
The result is an unusual, complex profile with a flavor precision that has been described as superlative.
Distillation
The Quadruple Ascension
This is a commitment to absolute purity, with no shortcuts. To produce Nobleza 33, we perform 4 distillations (two per fermentation) in copper stills.
Here, we no longer need to correct undesirable flavors or higher alcohols — commonly known as heads. Because of our meticulous care in previous steps, we don’t need to correct unwanted flavors or “heads” (higher alcohols) —. Impurities are removed, and the alcohol content is raised from 5% to 55% ABV. It is then integrated with highly mineralized deep-well water to reach the 40% ABV required by the market.
The result is an unusual, complex profile with a flavor precision that has been described as superlative.
Barrels
The Serenity of the Cellar
Our Reposado and Reposado Legado require a period of serenity to acquire their unique properties of color, body, aroma, and flavor.
Reposado: Rests for a minimum of six months in 200-liter barrels. Its profile is achieved through a precise blend: 90% aged in ex-Bourbon barrels (notes of vanilla and natural butter) and 10% in wine casks.
Reposado Legado: Matured in 500-liter ex-Sherry casks, which impart distinctive notes of dried fruits, raisins, and spices. Now, patience is key.
These flavors come entirely from the wood and time. No additives or “abocantes” (mellowing agents) are used.
Barrels
The Serenity of the Cellar
Our Reposado and Reposado Legado require a period of serenity to acquire their unique properties of color, body, aroma, and flavor.
Reposado: Rests for a minimum of six months in 200-liter barrels. Its profile is achieved through a precise blend: 90% aged in ex-Bourbon barrels (notes of vanilla and natural butter) and 10% in wine casks.
Reposado Legado: Matured in 500-liter ex-Sherry casks, which impart distinctive notes of dried fruits, raisins, and spices. Now, patience is key.
These flavors come entirely from the wood and time. No additives or “abocantes” (mellowing agents) are used.
Unique Batches – The Luxury of Authenticity
We reject the artificial uniformity of additives and mechanical perfection.
Each batch of 12,000 bottles is a one-of-a-kind natural work of art. Every sip, every bottle, is a unique experience.
