How we make our Tequila
Two types of Tequila
Although not the official name, these tequilas are also known as 'Mixto'. They use only 51% of sugars from Blue Weber agave, the true source of sugar for tequila. The other 49% comes from other sugars such as cane, corn and molasses.
Tequila 100% de agave
Tequila that has been made only from Blue Weber agave sugars and packaged in specific areas of Mexico. While the 100% agave label is the first thing you should look for on a bottle of a tequila, on its own it does not ensure true quality.
Designation of Origin for Tequila
Even with a history spanning 400 years, it was only in 1974 that the Designation of Origin (DO) for Tequila was declared. All of the World's tequila 100% agave is produced in just 5 of Mexico's 31 states.
Our home in Mexico is right at the heart of tequila-country in El Arenal, Jalisco. Our NOM number, 1560, is the unique identifier for our distillery.
Grown in the heartlands of Jalisco
Tequila Pancho Datos is created using only Blue Weber agave that has been grown to maturity around the Jalisco town of El Arenal, right in the heart of Mexico's tequila region.
A plant native to Mexico, Blue Weber agave is one of many different types of agave, but is the only variety that may be used to produce tequila.
Other types of agave are used to produce alcohol such as Mezcal and Bacanora, but these are grown outside of the DO for Tequila.
Grown in the lowland valleys of Jalisco, the altitude difference exposes our agaves to less of the Sun's energy than those grown in the highlands.
As a result the tequila is not overly sweet and benefits from a complex flavour profile that takes some of its character from the earth around it.
Extracting the sugars
Once the agave has been cooked and cooled, it must be broken down to get the juices needed to make the tequila, a process called extraction. We use roller-mills to crush the cooked piñas into fibres, maximising the amount of sugar obtained from the agave.
Where the magic happens
Once the sugars have been extracted, yeast and water are added to the agave juice (the 'musts').
This is the beginning of the fermentation process that takes place over a few days, during which time the yeasts consume the sugars to produce ethyl alcohol.
After fermentation, the alcohol content is still only 6-7%, so steel pots are used to distill the liquid.
During this phase the unwanted 'Heads' and 'Tails' are removed, leaving behind the 'Body' (called the "Ordinario"), with an alcohol content of around 26% ABV.
The Ordinario goes through a second round of distillation, producing tequila at around 55% ABV. Tequila Pancho Datos is then diluted down to a smooth 40% ABV.