From Farm to Fruition
As Bordeaux is to wine so is Jalisco to tequila. The State of Jalisco in Mexico is one of only five regions exclusively authorized by the Mexican government to produce tequila and it is here where you’ll find the fields where Karma is cultivated. The reddish clay soil blanketing this rolling terrain is enriched with minerals like iron and basalt, which are essential for blue agave to thrive. Coupled with the low rainfall in the highlands, this ideal earth encourages the agave roots to work harder at absorbing water, forcing the plants to extract crucial minerals from the soil.
Once our plants are independently matured between 7-10 years, they are manually harvested and thoroughly inspected by our expert agave farmers, known as Jimadores. All of these conditions are perfectly aligned to yield a larger, sweeter piña, the precious agave heart that imparts Karma Tequila’s exceptional characteristics and flavor.