SLOW ROASTING
52 HOURS
We slow roast piñas for 52 hours in traditional oven versus the industry standard of 14 hours.
Distilling
17 HOURS
Our distillation is a 17 hour process versus the industry standard of 3.5 hours.
INDUSTRY STANDARD
4X LONGER
Our overall process takes up to 4x longer than industry average.
AGAVE HARVESTING
6 YEARS
We harvest only matured Blue Weber Agave—a minimum of 6 years-old.
OUR DISTILLERY
WELCOME TO
THE 2%
We own our own land in Jalisco growing Suerte-dedicated, 100% Blue Weber Agave. And we’re one of only 2 percent of the all registered tequila brands that owns its own dedicated distillery.
QUALITY
We have total control of the process from start to finish, down to the bottling line to make sure every bottle is up to our standards.
SUSTAINABILITY
Suerte is infused with the revitalizing and healing waters of the natural spring that flows from our hometown of Atotonilco El Alto. All of our ingredients are locally sourced, and we are 100% committed to the best quality, conditions, and methods for our product, land and our people.
ECONOMICS
Along with our distillery, we own our own agave fields and have long-term partnerships with other growers.
Our Process
Tahona. It's Spanish for Delicious.
Suerte is among only 1% of tequila brands labeled TAHONA.
The be 100% Tahona means that every pina from the oven gets crushed under a two-ton stone, slowly and repetitively, for 24 hours to release all the juices. Other tequila producers use shredders to process the pinas, but the stone yields a more distinctive and nuanced agave flavor and, most people agree, a better tequila.
