How Yéyo is made.

The process

Eight steps. No shortcuts written in.

1. 01

   The agave

   5–6 years

   Yéyo is made from 100% Blue Weber agave grown in Arandas, in the Highlands of Jalisco—known as Los Altos. Yéyo typically uses mature agave approximately 5–6 years old.
2. 02

   Cooking

   53+ hours

   The agave is cooked in traditional brick ovens for more than 53 hours. Slow cooking is part of Yéyo’s deliberate, unhurried production approach.
3. 03

   Milling

   Roll mill

   The cooked agave is processed using a roll mill.

4. 04

   Fermentation

   ~190 hours

   Yéyo uses an extended fermentation of approximately 190 hours—nearly eight days—with Champagne yeast and deep-well water. Fermentation is deliberately allowed to develop over that extended period. During fermentation, classical music plays at NOM 1414: the Mozart Method, a human ritual that is part of Yéyo. Read about the Mozart Method.
5. 05

   Agave fibers

   ~5%

   Some Yéyo expressions incorporate agave fibers during fermentation. Yéyo Blanco 96 High Proof uses approximately 5% agave fibers. This step is expression-specific; not every Yéyo tequila is made this way.

6. 06

   Distillation

   Copper × 2

   Yéyo is double distilled in copper pot stills.
7. 07

   Resting

   ~70 days

   Yéyo’s Blanco expressions rest before bottling. Yéyo Tequila Blanco (80 proof) and Blanco 96 High Proof rest approximately 70 days. Resting is not barrel aging.

8. 08

   The barrel program

   Previously used barrels

   Beyond Blanco, Yéyo matures selected expressions and limited releases in carefully chosen, previously used barrels—among them ex-rum casks from Foursquare Distillery in Barbados, Syrah, Sherry and Port casks, White Port barrels and French Limousin oak that previously held Cognac.Explore the Barrel Library