Tres Aromas began as a challenge to the tequila market. Always keeping in mind that for us there are no limits.
“From the roots to the earth and all the glory”
PIÑA, COA AND JIMADOR
The Jimador is the person in charge of cutting the leaves of the agave to give it the desired figure and form the piña, using a sharp and special tool for the Jima, called Coa.
Earth, Water and Agave
The ‘jimador’ is the person in charge of harvesting the agave in the field, using a sharp tool called the ‘coa’ to cut the leaves just right to get to the ‘piña,’ the heart of the agave.
PATIENCE, PRESENTATION AND ELEGANCE
Some of our tequilas are bottled right after distillation, while others rest or age in French or American oak barrels. All of our tequilas have a subtle and delicious taste, and their sleek design creates a strong presence on any bar top, restaurant, or home.
SELECTION, COOKING AND DISTILLATION.
We carefully select the best agaves from the harvest to ensure the maximum concentration and quality of the agave juice. From the field, the agaves are steamed cooked in masonry ovens and then grinded to extract their juices, which are then fermented and expertly distilled to create our signature tequilas.