"El Bravo" Ancestral Tequila blanco
El Bravo is a tribute to Don Roberto Real, our great Maestro Tequilero, and his horse “El Bravo,” a Dutch Friesian with whom he shared his two passions: charrería and tequila.
A wild, untamed tequila—old-fashioned, like the kind drunk in the Valles region.
An ancestral tequila made with 100% blue agave grown on our own land. Cooked in a clay oven and wood-fired, hand-ground in a canoe, fermented with bagasse in wooden vats, and distilled in a copper still set in a well, using mesquite wood for heat.
Robust and vibrant entry. Flavors of ripe agave, minerals, white pepper, and a subtle herbal sweetness. The texture is slightly oily from the wood fermentation. The finish is long, dry, and lightly spiced, with earthy notes of clay and wood.
Pairing: Barbecue, birria, meats rich in collagen and natural fat.
LIMITED EDITION.
ROSÉ Ribera del Duero
ex wine
This special edition is highly sought-after: it's aged in French oak barrels previously used for wine from prestigious Spanish wineries. The pink color is maintained naturally due to the previous red wine.
Aroma of red fruits and cooked agave, with a finish of cherries and wine notes.
Recommendation: let it breathe for 5 minutes, like a wine.
Pairing: Cheeses, charcuterie, vegetables.
EDITION II - CILLAR DE SILOS,
QUINTANA DEL PIDIO, SPAIN.
signature mezcal
Michoacán, Mexico
USING ANCIENT PACIFIC TECHNIQUES
100% WILD AGAVE CUPREATA
the process
At Derechito , we take care of the natural processes of things.
A combination of tradition, innovation and passion that is carefully designed to capture the true essence of agave in all our expressions.
OWN TERROIR: AGAVE SELECTION
The agaves come from selected terroirs and from the same family lineage. We recultivate only with piñas (first-generation offspring) in the Valles region (Tequila & Amatitán).
BAKED
The journey continues in the ovens, where we have different models: clay ovens, masonry ovens, and autoclave ovens. Each one is selected to suit the tastes of each palate or customer.
MILLING AND FERMENTATION
We grind through ancestral processes (canoe and mallet) as well as mechanical grinding. Fermentation,
We do it outdoors, fermenting with bagasse or using our own yeasts.
DISTILLATION AND ADJUSTMENT
Our master craftsmen use traditional copper and steel stills, placed in a pool, to distill the essence of the agave, refining its flavors and obtaining the true aromas of the heart of Agave Azul Weber at 55% Alc. Vol, adjusting with the rich underground water of the volcano or with the tailings of the distillation.
AGED
We play with different types of wood from different parts of the world, new or used with other broths such as wine, whiskey or bourbon.
