Our Tradition

Rich in History
Bounded by Tradition

Sangre Alteña Tequila

Discover the legacy of Destiladora Santa Virginia, founded by the Franco Cuevas siblings. Our tequila embodies tradition, quality, and innovation, honoring our roots and setting a new industry standard. Join us in celebrating our family's dedication with every bottle.

Our Heritage and Beginnings

In 1950, in Tepatitlán de Morelos, Don Alberto Franco planted his first blue agave field amidst humble beginnings. With limited resources and little knowledge, the journey was challenging, but he was driven by the unwavering confidence and conviction shared with his wife. By 1957, he harvested his first crop, marking the start of our family's deep connection to agave cultivation. For the next 30 years, we worked alongside our father, learning and growing with each cycle. This period laid the foundation for our enduring passion for agave and tequila.

Continuing the Legacy

After our father's passing in 1987, we, the Franco Cuevas siblings, took up his mantle, continuing to plant agave uninterruptedly. Despite facing one of the deepest agave crises in 2003, we founded Destiladora Santa Virginia, named in honor of our mother. Our commitment to supporting fellow agave farmers and mutual trust helped us overcome the industry's uncertainties. Today, Destiladora Santa Virginia stands as a testament to our family's resilience and dedication. Every bottle of our tequila celebrates this legacy, offering a taste of our perseverance and setting a new standard in the industry.

Tequila is all about the excitement and passion in the glass

At Sagre Alteña, we passionately distill premium tequila,honoring the centuries-old traditions that have defined Jalisco's spirit-making heritage. Our commitment to authenticity and quality is evident in every bottle, crafted using age-old techniques and purest ingredients from our region.

Join us celebrating the rich history and vibrant

The Boots on the Ground

Our process

Agave Production and Initial Preparation
Agave and Raw Material: Includes the selection and cultivation of agave in the Highlands of Jalisco, maintaining soil and plant care over the six years needed for maturation.

Jima: The process of harvesting agave using the coa to separate the leaves from the heart of the agave, known as the “Piña.”
Transforming Agave into Must
Cooking the agave piñas in stone ovens with steam to soften them and transform carbohydrates into fermentable sugar.

Milling: The cooked agave is shredded and then passed through mills to extract the agave juice, which is collected in stainless steel vats.

Fermentation: The extracted juice (must) is standardized in temperature and sugar content, then fermented with yeast to transform the sugars into alcohol.
Tequila Distillation and Maturation
Distillation
The fermented must is distilled twice (or more, in the case of certain products) to separate the alcohol from water and other compounds, ultimately producing white tequila.

Maturation: The white tequila is aged in French oak barrels to produce reposado, añejo, and extra añejo tequilas, absorbing attributes from the wood in a balanced manner.

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