"El Bravo" tequila blanco Ancestral
El Bravo is a tribute to Don Roberto Real, our great Tequila Master, and his horse “El Bravo”, a Dutch Friesian with whom he shared his two passions: charrería and tequila.
A wild, untamed tequila — old-school, like the kind once drunk in the Valles region.
Ancestral Tequila made from 100% estate-grown Blue Agave. Cooked in a clay and wood-fired oven, then hand-milled in a canoe. Fermented with bagasse in wooden tanks and distilled in a copper still set in a pool, using mesquite wood for heat.
Robust and vibrant entry. Flavors of mature agave, minerals, white pepper, and a subtle herbal sweetness. Slightly oily texture from the wood fermentation. The finish is long, dry, and mildly spicy, with earthy notes of clay and firewood.
Pairing: Barbacoa, Birria, Meats rich in collagen and natural fat.
LIMITED BATCH.
ROSÉ Ribera del duero
ex wine
This special Edition is close to our hearts, Derechito Rosé is aged in Ex-Wine French oak barrels from prestigious Spanish wineries.
The pinkish color is naturally held due to the red wine previously aged, which will take you on a journey from the Mexican agave fields to the Spanish vineyards.
Red berries and cooked agave. in the nose and wine
cherries and wine-dried end
Serve and wait 5 minutes to air it, like wine.
Pairing: Cheese, Charcuterie, Vegetables
EDITION II - CILLAR DE SILOS,
QUINTANA DEL PIDIO, SPAIN.
BLANCO
100% blue agave grown on our own terroir in the Lowlands of Jalisco.
Pure and unaged, our Blanco
tequila showcases the true essence of the Blue Weber
agave. Its crisp, vibrant character with hints of citrus
and floral notes is perfect for sipping or mixing into
your favorite cocktails.
Pairing: Blond beers, Raw Fish
Serve before eating
Mixology: Cantarito, Margarita
EXTRA AÑEJO
Aged for 36 months in old bourbon American oak barrels, our Extra Añejo tequila exudes complexity. Indulge in rich flavours of nuts, toasted oak, and dark chocolate, making it the ideal sipping tequila for those special occasions.
Pairing: Cuban Cigar, Coffe after Lunch/dinner
Mixology: Old Fashion
signature mezcal
Michoacán, México
USING ANCIENT PACIFIC TECHNIQUES
100% WILD AGAVE CUPREATA
the process
A blend of tradition, innovation, and passion, carefully crafted to capture the true essence of agave in each of our expressions.
ESTATE-GROWN AGAVE: SELECTION
Our agaves come from carefully selected terroirs and share the same family lineage.
We replant only using first-generation pups (hijuelos) from mature piñas, cultivated in the Valles region (Tequila & Amatitán), and chosen with the utmost care.
BAKING
The journey continues in the ovens, where we use various types: clay ovens, clay ovens, and autoclaves — selecting each according to the profile desired by each palate or client.
MILLING & NATURAL OPEN FERMENTATION
We mill using ancestral methods such as canoe and mallet, as well as mechanical milling.
Fermentation is done outdoors, either with bagasse or using our own native yeasts.
DISTILLATION & ADJUSTMENT
Our skilled artisans use traditional copper and stainless steel stills, set in ground-level cooling pools, to distill the essence of agave — refining its flavors and capturing the true aromas of the Blue Weber Agave heart at 55% Alc. Vol.
The final adjustment is made using either rich underground volcanic spring water or the tails of the distillation.
AGING
We experiment with different types of wood from around the world — both new and previously used for other spirits such as wine, whiskey, or bourbon.
Salud!
