THE PROCESS
NO SHORTCUTS,
NO ADDITIVES
Made 100% from blue agave plants at least 5 years old — 5 to 7 years of maturation in the Amatitán Valley. Every stage of our craft is an act of respect: toward the plant, toward the land that gave it character, and toward those who honor us by drinking Umbela.
BLUE AGAVE
Made 100% from Tequilana Weber Blue agave harvested by hand in the Amatitán Valley, Jalisco. Each plant matures at least 5 years — between 5 and 7 — in the region’s red clay soil, until its sugars reach their precise peak. We never act sooner.
SLOW ROASTING
The slow roasting of the agave piña in a brick oven turns its starches into fermentable sugars with an aromatic depth no industrial process can replicate. Here too, patience is the ingredient.
AMBIENT
FERMENTATION
Slow, ambient fermentation takes place in open vats, with the native yeasts of the Amatitán Valley — the same ones that have inhabited this air for generations. Unhurried and without commercial cultures, the must develops the floral, mineral character that distinguishes Umbela.
TWO
DISTILLATIONS
Traditional double distillation in a pot still purifies and softens the spirit. The copper reacts with unwanted compounds and lets only the essential through: the cleanest expression of the agave. There is no shortcut to this process.
100% NATURAL
Nothing that does not come from the agave, the water and time. No additives, no coloring, no added yeasts. What reaches your glass is exactly what the plant spent years building — intact.
36H
SLOW ROASTING
5
DAYS OF FERMENTATION
2×
COPPER DISTILLATION
DISCOVER OUR EXPRESSIONS
EVERY BOTTLE IS THE DISTILLATION OF THIS PROCESS
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