our liquid
Lobos 1707 Tequilas are born in the nutrient-rich soil of Altos de Jalisco as Blue Weber agave plants. Here, they are cultivated by the surrounding elements, extracting power from the sun and moderate rainfall.
Meanwhile, on the steep slopes of the Oaxacan Sierra, Espadin agave thrives in the dark volcanic soil, biding its time before its eventual transformation into our Mezcal.
At the ripe age of six years, both agave plants meet their makers in swift, exacting blows. Death by coa. A fate sealed by skilled jimadors, this harvesting process is an intuitive craft that is passed down through generations.
The life of agave is a cyclical, traditional and timeless process.
Following the traditional process, the Blue Weber pinas are cut and slowly cooked for several hours in a stainless-steel autoclave with additional steam hydration. Their liquid is extracted, fermented, and distilled twice in traditional discontinuous stills, producing a pure Blanco Tequila with an exquisite bouquet.
The Espadin pinas endure a darker fate, roasted in an open conical Oaxacan fire pit within strained agave fibers as kindle. Once the embers cool and the smoke settles, they are ground in a horse-pulled Egyptian mill. A deep, smoky flavor remains in an extracted liquid, and this is developed further from inside the barrel.
In continuation of the Osorio legacy, all Lobos 1707 liquids are finished in Pedro Ximenez (PX) wine barrels from Spain. For more than 50 years, these barrels have been infused with elegant flavors of the old world from Andalusia, storing within their spirit all the culture and idiosyncrasy of wine aged in the solera method.
When Lobos 1707 liquids are finished, the traditional aspects of this method are merged with our modern techniques. The process allows time to diffuse and evolve each liquid, elevating their profiles with notes of wood transformed over time, presences of coca, deep roasted coffee, and an extraordinarily smooth finish.
