The Production Process We continue the preservation of a very traditional and artisanal process for Tequila Mandala Harvesting of Agave After harvesting the Blue Weber Agave for 7-9 years, we transport the piñas to the distillery. From there, we proceed to the next phase of our tequila production and test the sugar quality of each piña. For Tequila Mandala, we only use the piña that is at the optimal point of maturity. Cooking Following our strict discipline for Tequila Mandala, we still use the old brick ovens to bake the agave for 36 to 48 hours. This portion of the process is essential to our final product. By doing so properly, it reveals the true quality of a smooth profile with very high notes of sweet agave. Milling When the piñas are removed from the ovens, they are placed on a conveyor belt to pass through the shredder. They are next crushed into small pieces, then pressed in roller mills, and finish with the extraction of the natural fine sugars. Fermentation Our fermentation process is spontaneously natural, meaning without adding any inoculum. After 4 to 7 days in an ambient temperature of 77 to 86 degrees(F), they are made in fermentation vats. in this natural environment, the process begins and our natural sugar must turn into carbon dioxide and alcohol. The process finishes when the sugars have been exhausted and the so- called "dead must” is extracted. Distillation Our distillation is conducted in stainless steel alembics, by means of a distillation system known as dethronement. Here, the vinasses are separated, obtaining a low alcohol presence. Then, a second distillation is performed. This is called the "rectification." In this stage, the "heads and tails" are identified. During “rectification,” the more volatile compounds are separated and removed. These mainly consist of methanol and other compounds known to be harmful to humans. In the "tails," compounds with a higher molecular weight than ethanol is separated. Through these operations, a tequila from 45 to 50 ºGL is obtained. The output of tequila in this step can be immediately packed to deliver the cherished Mandala Blanco Tequila, or can continue through the process and move to the aging stage in production of Reposado, Añejo or Extra Añejo. Aging Our purpose in aging is to give the tequila a color and bouquet (aroma and flavor) characteristic of our brand. Our Tequila Mandala is deposited in French white oak barrels, where it remains eight months for Mandala Reposado, 24 months for Mandala Añejo and 7+ years for our exceptional Extra Añejo. Bottling Our product is not chill filtered to retain maximum flavor. The labeling is done by hand, with the same care and attention that is evidenced in every other step along the way. This is another example of the personal dedication to creating a tequila in which the human element is most important.

Craftsmanship

CULTURE - TRADITION - HANDCRAFTED

Tequila Mandala is proud to offer bottles that are hand crafted and hand painted one bottle at a time by some of the biggest and most respected Mexican Artisan Each one of our Tequila Mandala bottles transports us to those magical pueblos across Mexico full of unmatched gastronomy that is appreciated by the world. Tequila Mandala is the door to the tourist paradise across Mexico. The process and elaboration of each one of our bottles, summarizes in long hours of passion, enthusiasm and dedication inspired by the folklore and Mexican gastronomy. Mandala bottles, are artisanal elaborated in ceramic at a high temperature, and decorated completely by hand with high relief and special pigments unique to Mexico