Gavé begins with a 50/50 blend of highland and lowland Blue Weber agaves sourced from San Julián, Jalisco cooked half in brick ovens and half in autoclaves, then roller‑milled and double distilled. No diffuser is ever used. The raw distillate is shipped to California, where it receives a non‑stripping pre‑filtration that reshapes harsher notes without removing solids, then rests in 1,000‑liter stainless steel batches; there is no distillate blending.

 

Controlled temperature, pressure, agitation, and oxygen exposure are used to help the spirit come to life; no flavors, colors, sweeteners, or glycerin added at any stage. Gavé Gold moves through two maturation legs, each run at its own proof and with a distinct new-oak profile using  fresh American oak. Gavé Gold maturation isn’t just extracting oak; it relaxes the spirit and steers base compounds toward longer‑chain esters, aldehydes, and fusels that add character and complexity. Gavé Silver follows the same process path but without wood contact, keeping cooked‑agave character at the center.

 

For Gold, each batch rests before and after blending; Silver is rested but not blended. Both are slow‑proofed with a custom mineral water profile tailored to the recipe, modeled on the spring‑water chemistry of the agave’s home region. Water is added gradually over time to preserve aroma and texture and to avoid off‑notes like saponification. Filtration is multi‑stage, depth media for particles and ionized glass‑fiber for haze control, and never chill‑filtered. No inert‑gas sparging is used.

 

The result is a clean, additive‑free American-produced agave spirit that preserves the true aroma of cooked agave and delivers it with precision and balance.