Crafted in Tala, Jalisco.
Defined by restraint.
Borde Liso is crafted in Tala, Jalisco by Tequilera La Noria (NOM 1494), from mature Lowland Blue Weber Agave, slowly cooked in traditional volcanic stone ovens, extracted by sugar cane roller mill, fermented in open-air stainless steel vats with cultivated kosher yeast, and double distilled for clarity, balance, and a clean agave finish.
Mature Lowland Blue Weber Agave
Borde Liso begins with mature Lowland Blue Weber Agave grown in the mineral-rich soils of Jalisco. The agave is selected for balance, natural sweetness, and the earthy character that gives Blanco tequila its foundation.
Sugar Cane Roller Mill Extraction
After cooking, the agave is extracted using a sugar cane roller mill to separate the rich agave juice from the fibers. This method preserves the cooked agave character while creating a clean base for fermentation.
Double Distillation
Borde Liso is double distilled in stainless steel pot stills with copper contact for refinement and balance. The result is a cleaner Blanco profile with soft edges, bright agave, and a smooth, lingering finish.
Volcanic Stone Hornos
The agave is slow-cooked in traditional volcanic stone hornos for 48 hours to develop natural agave sweetness. This patient cook helps create depth without relying on artificial sweetness after distillation.
Open-Air Stainless Steel
The extracted agave juice is fermented in open-air stainless steel vats using cultivated kosher yeast. This step allows the agave’s natural character to develop with clarity, balance, and subtle complexity.
The Result
Every step is designed to protect the integrity of the agave rather than correct it later. Borde Liso is smooth by nature: clean, honest, additive-free, and refined through process, not shortcuts.