Cooking: Traditional masonry brick ovens (10 hornos), steam cooked 48hrs at 92-96°C. Distillation: Copper pot stills (10,000L (1st) / 6,400L (2nd)). Production capacity: Very large-scale (largest tequila producer). Agave: Estate-grown and contracted, lowland (Tequila valley).

Cooking: Traditional brick/stone ovens, hand-stacked, baked 26hrs at 95°C. Distillation: Stainless steel pot stills (3,000L (1st) / 2,500L (2nd)). Production capacity: Large-scale (50-acre facility, 1,200 employees). Agave: Estate-grown lowland agave (Amatitán valley).

Cooking: Diffuser (raw agave ground/shredded, treated with steam/water). Distillation: Stainless steel column still + copper/steel pot stills (Unknown). Production capacity: Very large-scale. Agave: Estate and contracted lowland agave.