Time. Terroir. Tradition.
Like the grapes of a prized wine, the agave that tequila is made from can’t be separated from the land where it was grown. We use only 100% Blue Weber Agave that has been carefully cultivated in the highlands of Jalisco for generations.
It is here that we let time, nature, and the pure highland rains, take their course, holding off on harvesting the piñas until they are 6-8 years old. And it is here that patience pays off with a much higher sugar content and ultimately, a tequila with a smoother, more floral agave character.
Like the source of life that feeds our agave, Hotel California Tequila only uses the best water, sourced from the highlands of Jalisco. Arriving free of virtually all impurities, this pristine water guarantees and preserves the unique flavors and experience of our tequila.
Instead of commercial yeast engineered in a laboratory, we use organic agave to develop our own yeast from the agave plant itself, a level of detail not shared by other tequilas. This natural yeast requires time and constant supervision, but has an enormous impact on our tequila, delivering a much more complex flavor profile.
To achieve the complex flavors of our Reposado and Añejo, we rest them in both French and American oak barrels. We then let time take its course. We will begin to taste for the perfect flavor profile after 6 months for the Reposado and after 18 months for the Añejo.
But ultimately, it is the tequila that dictates the amount of time needed. We know who’s boss, and will let them rest for as long as it takes to reach the perfect balance. .
From the hand casting of our artisan-fired glass bottle, to the hand-stamped and inked labels, everything we do is for the love of craft.
And when the bottle is ready, we rinse it with our tequila instead of water — ensuring nothing comes between you and the perfect tequila experience.