a true artisanal tequila experience with traditional mexican spirit.
The Suerte Process
Stand in a field of agave. It’s breathtaking. Impressive. And huge! That’s because Blue Weber Agave spends years growing into maturity. At its ripest, Blue Weber, also known as Agave Tequilana, can span 16 feet with leaves and the heart, or piña, can weigh up to 200 pounds.
Shortly before it reaches full maturity, the agave is harvested by a Jimador with a Coa. What’s a Coa? That super sharp harvesting tool used to slice off all the spiky leaves to reveal the piña. That, mis amigos, is the goodness destined to become Suerte tequila.
is in the
Every drop of Suerte Tequila is infused with the revitalizing waters of the natural spring that flows from our hometown of Atotonilco El Alto.
This crystal clear water is filtered through natural rocks deep underground before bubbling to the surface. This natural filtration process imbues our water with the natural minerals that give spring fed waters their refreshing taste.
The spring at Atotonilco El Alto is renowned for its healing properties. It’s said that a soak in the spring cleanses the body of impurities and reinvigorates tired muscles
The Luck of Life
There’s something magical about the water used to distill our tequila. Is it luck? There’s only one way to find out.
Slow and low in el horno
We welcome piñas by the truckload into our distillery and begin the process of splitting and stacking them in our brick oven. We slow roast the piñas for 56 hours, four times longer than the industry standard, to bring out the fullest agave expression. It’s the way we roll that sets our tequila apart. Being 100% Tahona means every piña 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 piñas. But, just like a mortar and pestle, the process of crushing releases the true essence of the agave and creates nuances of flavor you can’t achieve otherwise.
Every piña from the oven gets crushed under a two-ton stone, slowly and repetitively, for 24 hours to release all the juices
Our distillation is a 17-hour process and the industry standard is 3.5 hours. Hello Tequila.
No Short Cuts
The juice from the crushed piñas is mixed with pure spring water creating “Mosto”. To get the most of our Mosto, it goes directly into a fermentation tank where a proprietary yeast is added. Then we’re back to going slow – letting the yeast do its work for a few days and getting our fermentation on. Hello alcohol. From there, the liquid is ready to be double-distilled by passing through a stainless and then copper still for finishing. Our distillation is a 17-hour process and the industry standard is 3.5 hours. Hello Tequila.
Now we have our tequila, the final steps determine what expression it will become. For Blanco, it’s off to the stainless steel tanks for 2 months before bottling. For Reposado and the Añejo, its transferred into charred American white oak whiskey barrels and rested from 7 months to 7+ years.
We only rest when the tequila is poured.
It’s in the details
One thing that keeps us grounded is the coming together around the manual bottling line. No mass market production here. Just some of Pedro’s family and coworkers taking the time to make sure every bottle is up to our standards and ready to make its journey to America. Final destination: your glass. ¡Salud!