CRAFT OF ESPANITA® TEQUILA

Born at the high elevations of Jalisco’s Highlands, Espanita Tequila pays homage to multigenerational traditions of tequila-making craft that stem back hundreds of years. Driven by the passion for Blue Agave spirit, each unhurried, labor-intensive step of our artisanal production process is steeped in heritage and results in a complex, agave-forward tequila that showcases a refined Highlands’s terroir in each and every drop, with its characteristic sweetness and fragrant citrusy accents on a nose.

Espanita Tequila is created from 100% Blue Agave plants, hand-selected and harvested at the peak of their ripeness. Our “piñas” are slowly cooked in traditional stone ovens (called “horno”) for up to 72 hours with continuously circulating steam, a process that imparts unique sweet, honeyed, earthy flavors to agave; unmistakable hallmarks of traditionally crafted tequilas. Cooked agaves are crushed with a roller mill to extract sweet aromatic juice, which is fermented with a proprietary strain of yeast for 5 to 7 days to ensure complex, rich taste. Once fermentation is completed, Espanita is double distilled in small batches in traditional copper-lined alembic pot stills. Slow distillation is instrumental for precise separation of impurities and creation of an elegantly balanced tequila with creamy, silky mouthfeel. To achieve this, in both distillation rounds only the purest middle part of each batch, called El Corazon (“heart”), is reserved and used to ensure mellow, nuanced texture of the spirit. representing the purest expression of Blue Agave spirit, our Blanco is bottled unaged, while Reposado and Añejo mature to perfection in toasted American Oak casks for up to 6 and 18 months, respectively, to create tequila with a memorable style and a captivating mélange of flavors that reward every sip.