Six Steps to Perfection
Each bottle of Makena Tequila follows our time-honored process, combining traditional techniques with Hawaiian innovation
1. Cultivation
Our blue agave plants are carefully cultivated in Hawaiian volcanic soil, taking 8-12 years to mature under the tropical sun
2. Harvesting
Master jimadors hand-select and harvest the piñas at peak ripeness, using traditional techniques passed down through generations
3. Cooking
Agave hearts are slow-cooked in traditional stone ovens for 48 hours, developing complex flavors and natural sweetness
4. Crushing
The cooked agave is crushed using a traditional tahona wheel, extracting the sweet juice while preserving essential flavors
5. Fermentation
Natural fermentation occurs in wooden vats using wild Hawaiian yeasts, creating unique flavor profiles over 5-7 days
6. Distillation
Double distillation in copper pot stills creates our signature smooth taste, with optional aging in oak barrels
Premium Agave Selection
Field to Bottle
Traditional Cooking