How Awevo is made
From the fields of El Arenal to the bottle. The step photos are from our first harvest in June 2026.
The agave
Blue Weber agave grows for years in the volcanic soil of the Tequila Valley, below the Volcán de Tequila. We wait until our plants are fully mature before they are cut, because a ripe piña carries more of the sugar that becomes tequila. El Arenal sits inside the Agave Landscape of Tequila, a UNESCO World Heritage Site.
The harvest
Jimadores cut each plant by hand with the coa, trimming the leaves down to the heart, the piña. Our first harvest was June 24 to 27, 2026.
To the distillery
The piñas travel straight from the fields to Destiladora Refugio in El Arenal.
Cooking
At Refugio the piñas are split in halves or quarters before they go into the hornos. Smaller pieces cook evenly all the way through, and they stack tighter, so more agave fits in each load. Then they cook slowly, which turns the agave's natural inulin into sugar.
Crushing
The cooked agave is crushed and shredded to get the juice out of the fibers.
Fermenting
The juice goes into fermentation tanks, where yeast turns the sugar into alcohol.
Distillation
The fermented juice is distilled. Our blanco goes into the bottle unaged.
Into the bottle
Certified by the CRT and bottled at the distillery under NOM 1549, then packed in our white Awevo cases for the trip north to San Diego.
The first harvest, up close
Photos from the fields and the yard at Destiladora Refugio.
