Craft of Espanita®
By creating Espanita, we pay homage to the historical juncture of culture and traditions of indigenous people of Mexico, centered around a much revered Agave plant, and innovative approaches to processing of fermented beverages introduced by Spanish people in 16th century. This crossroad gave us a magic of tequila that we love and enjoy today.
While indigenous people knew how to produce fermented alcoholic beverages from Agave juice even in the ancient times of the great Maya and Aztec civilizations, the art of distillation of fermented beverages in alembic pot stills was introduced in Mexico following the arrival of Spanish conquistadors around 1525.
The Spanish introduced both the first pot stills and the art of distillation and it is likely that they were distilling something close to what we now recognize as tequila within a decade of their arrival. When native Mexican and Hispanic traditions joined together, the phenomenon of tequila was born.
To produce Espanita, harvested agaves are slow-baked in traditional stone ovens called “hornos” for 72 hours. Cooking Blue Agave in masonry “horno” ovens adds delectable fruit, toasted sugar and cooked agave flavors to our tequila. Extracted juice is naturally fermented with proprietary strain of yeast for 5 to 7 days to ensure complex, rich taste. Espanita is then double distilled in small batches in traditional alembic pot stills.
Representing a pure expression of Blue Agave, Espanita Blanco is bottled fresh from the still, while Espanita Reposado and Espanita Anejo are aged to perfection in slightly charred ex-Bourbon American white oak casks for 6 and 18 months, respectively. The result is a trio of tequilas that would please the palate of the most demanding connoisseurs.Learn More