Sangre de Vida is distilled from home-grown agave weavers that have grown between 10 and 14 years. The soil on which the agave grows is of considerable importance. For this reason, Sangre de Vida only uses agaves from its own fields in the vicinity of Tequila, in the state of Jalisco. The best blue agaves thrive from the unique soil of this region, which lies within the protected area of ​​origin of Tequila.
After harvesting by hand, the agave hearts are slowly cooked in a brick oven for about 36 hours. This traditional art of slow cooking prevents the agave from caramelizing and helps maintain its naturally sweet taste.
To extract the sweet juice, the cooked piñas are crushed and crushed. The juice obtained is then put to rest in a natural fermentation for five days.
Sangre de Vida is triple distilled with great care, ensuring the purity and the best properties of the tequila.
Only French white oak barrels made of limosin are used for storage, a type of wood that is rather unusual for a tequila. The unusual storage in oak wood gives Sangre de Vida its special and complex properties.