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WHY WE DO WHAT WE DO
Tequila Pancho Datos is made to bring moments
back to life, share stories, do things with passion,
live experiences, inspire others and place Mexico
in its highest.
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, one of the most
important stages, the sugars present in the 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 white oak
barrels, we obtain our great
Reposado Tequila. After 2 years in
the same way, our premium
Tequila Añejo is ready for you to
enjoy during your best moments.

MISSION
Share stories with a taste of Mexico,
creating experiences through
generations.
VISION
Internationalize the exclusivity of
Mexico.