Tequila Cazadores Reposado: aged to perfection
Tequila Reposado Cazadores is a 100% blue agave distillate, aged for at least one year in American oak barrels. Every sip of this refined reposado tequila is a journey to the heart of Mexico, a tasting experience that combines artisanal wisdom and adventurous spirit.
Tasting notes: Its bright golden color hints at enveloping aromas of vanilla and caramel, with delicate notes of cooked agave. On the palate, it reveals a smooth taste, balanced by spicy hints and a satisfying finish.

A true portrait of Agave
Our mastery of tequila tradition is embodied in this untainted spirit, the cornerstone of our distinct tequila expressions.
This unaged tequila captures the nuanced and fresh flavor of agave.

Color: Crystal clear and bright with silver reflections
Aroma: Fresh and herbal fragrances, orange peel, lemon, and green apple
Palate: Cooked agave, lemon zest, green apple, and lasting herbal notes in a citrus finish

Our artisanal signature

Our first icon and signature creation; its smooth aged tequila and iconic ceramic decanter are recognized worldwide as a statement of Mexican craftsmanship.
This tequila is masterfully aged for eight months in American whiskey barrels.

Color: Pale gold with golden reflections
Aroma: Roasted agave, agave nectar, candied orange peel, toasted wood, and subtle notes of hazelnut, clove, and vanilla
Palate: Agave nectar, ripe orange peel, toasted hazelnut, notes of bittersweet chocolate, cinnamon, and clove in a spicy finish

100% Blue Agave

Distilled and bottled in the Valle De Guadalupe, Jalisco, we are honored with a subtle, balanced Tequila Reposado. La Gritona enhances the genuine taste of agave, deliberately renouncing the intense woody notes typical of reposados. For this reason, the tequila matures for six months in filled oak barrels, which means that no additional aromas develop and a lighter reposado is obtained. The tequila is finally bottled without additives or colorants to preserve the natural nuances of the agave.

Tasting notes:
Aroma: Delicate and sweet aromas that reflect the essence of agave.
Taste: Notes of agave and aromatic herbs, which unfold pleasantly fresh.
Finish: delicate and balanced.

Agave distillate
The name “41Bis” refers not only to the alcohol content but also to the double distillation process of the agave that gives this distillate its unmistakable purity and character, evoking stories of mystery and charm.

Aroma
Fruity aromas, vegetal and floral notes, hints of Sardinian aromatic herbs, anise, and mint, with nuances of sweet notes.
Taste
Soft, warm, rich, and velvety tasting, fresh and clean flavor with a long and smooth finish.
Curiosity
Born from Sardinian blue agave, the “41Bis” distillate has its roots in a fascinating past. During World War II, the American army brought agave to Sardinia to prevent enemy paratroopers from landing.
Today, this agave is skillfully transformed through a double distillation in a copper still from 1985.

Tequiero Tequila is produced and made in a small town in Los Altos, Mexico, in the highlands of Jalisco, by a family-run distillery.
The uniqueness of Tequiero lies in its production method, which involves fermentation of more than 36 hours, 3 distillation phases, and a 9-month aging process in oak barrels.

Flavor
The taste has a slight bitter touch, with notes of cooked agave, ripe fruit like red apple, and vanilla flavor.
Body and Color
Herbaceous profile with aromas of vanilla, red apple, and medium body.
Aroma
Vanilla, oak, red apple, and caramel.
Finish
Smooth caramel finish with notes of cooked agave.

8 Years
Each of the blue agave plants used for the production of Tequiero takes 8 years to reach maturity.
36+ Hours
The natural fermentation process of the agave lasts from 36 to 40 hours, before moving on to distillation.
3 Times
Our tequila is distilled 3 times to achieve the smooth taste that distinguishes it.
9 Months
Tequiero, before being bottled, rests for 9 months in oak barrels.
Additive Free
Tequiero is produced without the addition of additives.

100% Agave

100% Agave

Agave: Espadin and Tobalá
Color: transparent. Nose: notes of agave, sweet, citrus notes. Taste: slightly smoky, green apples, citrus, cooked agave, caramel. Finish: long-lasting.
Ojo de Tigre is produced in Mexico following a 500-year tradition. For this special mezcal, Espadín and Tobalá agaves are used. After cooking, the plant is fermented and distilled in copper pot stills.

Agave: Espadin and Tobalá
Color: gold. Nose: notes of agave, sweet, smooth. Taste: slightly smoky, well balanced. Finish: long lasting.
Ojo de Tigre is produced in Mexico according to a 500-year tradition. For this special mezcal, Espadín and Tobalá agaves are used. After cooking, the plant is fermented and distilled in copper stills.

Agave Espadin and Cuishe
This ensemble is a blend of Espadín and Cuishe. Unlike most agaves, whose leaves (pencas) grow outward from a central heart or pina rooted in the ground, the Cuishe agave develops as a long stem or vertical trunk with concentrated sugar near the top where the pencas remain green and pointed. This shape resembles a barrel once the leaves are cut, which is why Cuishe is also known as Barril.

Two agave Mexicanito and Espadín
This ensemble is a blend of Espadín and Mexicanito. For many, the Mexicanito is somewhat unknown, coming from the Rhodacantha family, an agave similar in size to Espadín but much harder to find. The Mexicanito agave grows at the foot of pine forests from Sonora to Oaxaca. The rich organic soils provide the nutrients it needs to reach its impressive size.

Union between two Agave Tepeztate and Espadín
This ensemble is a blend of Espadín and Tepeztate. The Tepeztate agave grows spontaneously on high mountains and steep, rocky cliffs, making it extremely difficult to harvest. Their large twisted green leaves make the agaves look like huge spiders climbing a mountain. This expression features notes of ripe citrus and tropical fruit due to the long aging of the agaves before harvest.

This label is obtained from the union of 4 agave (Cuishe, Tobalá, Tepeztate, and Espadín) that are cooked in an underground conical oven, using wood and river stones. It is then naturally fermented in wooden vats with wild yeasts and spring water, and finally double distilled in a copper still.