Original Grit Tequila is handcrafted in El Arenal, Jalisco, at the heart of tequila country, where the Partida family has been perfecting their methods across five generations. Their process is rooted in tradition but executed with precision and care, resulting in a tequila that’s both rich in character and remarkably smooth.

It all begins with mature Blue Weber agave, carefully selected after growing for seven to ten years. These piñas are harvested at peak ripeness, when the plant has reached its prime sugar content. The harvested piñas are then slow-cooked in traditional wood-burning brick ovens—a time-honored method that gently transforms the agave’s starches into natural sugars while preserving its delicate sweetness.

The caramelization achieved during this slow cooking process further enhances the plants natural sugars. Once cooked, the agave’s juice is extracted using a labor intensive artisanal method: a massive volcanic wheel called a tahona. The tahona is used to crush (or grind) the agave and extract maximum amounts of juice, sugar and flavor. The extracted flavor is complex and robust when compared against more modern grinding methods used by many distillers today.

The resulting juice, along with the agave fiber, is moved into open-air fermentation tanks, where wild yeasts are allowed to work naturally to develop nuanced flavor over time.

The fermented juice is then distilled twice in traditional copper pot stills, a process that enhances clarity and elegance while maintaining the earthy soul of the agave.

From there, the tequila is either bottled as-is or moved into French Oak barrels for aging—depending on the expression.