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WHY WE DO WHAT WE DO

Tequila Pancho Datos is made to bring memories back to life, share stories, do things with passion, live experiences, inspire others and celebrate the best of what Mexico has to offer.


LUIS CARLOS GRIJALVA

BLUE AGAVE

THE SEED OF OUR CREATION

We took the decision to plant the best Agave Weber Tequilana Azul at the best time of the year. 8 years later, thanks to our great team of jimadores, we select only the best Agave. This is the period in which the plant reaches full maturity to provide the best syrup.

COOKING

PERFECT COMBINATION OF
FIRE AND STONE

We have proudly built the legacy of our tequila at El Arenal, Jalisco, México using a completely craft process. This process starts with cooking the agave "pineapples" in stone ovens for 48 hours, converting the agave sugar into fermentable sugar.

EXTRACTION

THE TRAIN OF MILLS

Next comes the extraction of the agave syrup. The carbohydrates or sugars contained in the agave pineapples must be separated from the fiber, this extraction is done with a train of roller mills.

FERMENTATION

ONE OF THE MOST
IMPORTANT PHASES

Followed by the fermentation, when the sugars present in the tequila musts are transformed by the action of the yeasts into ethyl alcohol and carbon dioxide. This is the origin of the name "Spirits", since our ancestors saw the movement caused by the yeasts and said they were the spirits. Louis Pasteur, described this stage as la vie sans l'air (life without air).

DISTILLATION

DOUBLE DISTILLATION

The double distillation is the last stage of our process, during which we separate the fermented products to obtain our lean Silver Tequila.

AGING

WITH A "BOURBON" TOUCH

After 6 months in "American" white oak barrels, we obtain our great Reposado Tequila. After 2 years in these barrels, our premium Tequila Añejo is ready for you to enjoy during your best moments.

MISSION

Share stories with a taste of Mexico, creating experiences across generations.

VISION

Internationalize the exclusivity of Mexico.