1oz Nosotros Reposado
1oz St George Raspberry Liqueur
1oz Tempus Fugit Creme de Cacao
Stir on ice with bar spoon.
Raspberries and Rosemary Sprig garnish
Golden Milk Tequila (hot)
2 cups coconut milk
1 ½ tsp ground turmeric
¼ tsp ground ginger (optional)
¼ tsp ground cinnamon (or 1 whole cinnamon stick)
1 Tbsp coconut oil
1 pinch ground black pepper
¼-¾ oz maple syrup—add to taste (agave, coconut sugar, and stevia are also options)
¾ oz amoretto
2 oz Nosotros reposado
Add all ingredients except nutmeg to a shaker tin without ice and shake vigorously for twenty seconds. Add ice and shake vigorously for ten seconds. Strain into a double old fashioned glass, no ice. Grate or add a pinch of nutmeg on top.
Serves 12 portions
6oz Nosotros Reposado
10oz Coconut Milk
1.5oz Agave Nectar
3oz Cocoa Powder of preference (works best with dark chocolate)
Mix and whisk steadily. The French Oak finish of the Nosotros Reposado brings the ingredients together, creating a beautiful digestif.
Pour in 2oz shot glass, rimmed with cinnamon
1 bottle of reposado tequila
5 cinnamon sticks
1 heaping tablespoon cloves
3 vanilla beans
Add to bottle and soak for 48 hours, agitating occasionally.
2oz infused reposado tequila
.25oz apple cider vinegar
.75oz simple or honey syrup
Squeeze of one lemon slice
Add to a mug, top with 3-4oz of boiling water, and stir.
Add a cinnamon stick and enjoy!
We use a 50/50 blend of sweet highland and peppery lowland agaves, from the farms of Potrero Negro and Santa Teresa, respectively. The Jimadores remove the agave leaves, exposing the heart of the plant – the piña. Approximately seven kilograms of piñas are required to produce one liter of Nosotros Tequila.
Our agaves sit in a brick oven for 60 hours, slow cooking. This process softens the piña, making sugar extraction easier during milling.
After cooking, the agave pieces are transported to a milling area for sugar extraction. Here the cooked piñas are crushed in order to release juice that eventually becomes our final product.
The extracted juice is fermented with imported German yeast within large stainless-steel tanks. This natural process for the sugars to transform into alcohol takes 72 hours.
The ferments are then separated by heat and stem in steel stills. We distill twice – first as a smashing process and second as a cleaning process. During this step, the alcohol level reaches roughly 60% and by reverse osmosis, the level is brought down to a more modest 40%.
Blanco is unaged and therefore, finished and bottled following distillation. To make our Reposado, our Blanco is transferred into French Oak barrels where it sits for 11 months. After being aged, the juice is removed from the barrels and bottled as our Reposado.
“Toward the end of my senior year of college in 2015, I was given a challenging prompt for today’s generation: Think of a business idea that has nothing to do with technology.
The assignment had me thinking about “rustic” business models and following a weekend out in LA, the answer was pretty straight forward – it doesn’t get more rustic than tequila. So I booked a flight to Jalisco, Mexico and met with several distilleries in the region. My objective was to come back with something unique and enjoyable. I didn’t come back empty handed.
By graduation day, my good friend, Michael, now Nosotros’ CFO, joined the adventure. With a North Star to bring people together and a loan in our name, we initiated our first small batch production of 168 cases on October 31st, 2016, amounting to 2016 bottles.
The first few months were tough, but in April 2017, everything changed. As we learned more about the industry, we sent our Blanco to the San Francisco World Spirits Competition. In one short, game-changing weekend, we became the first company in history to win the Double Gold and Best Tequila Awards during year one in the market.
Fast forward to today and Nosotros is now a family of seven incredible team members, stands in more than 400 places in California, is the Official Premium Tequila of the Rose Bowl, and we’re not stopping anytime soon! This journey has been a combination of sweat, resiliency and serendipity. We hope you enjoy our juice as much as we do.”
Founder and CEO
Nosotros is the result of a 50/50 blend of sustainably-sourced, highland and lowland agaves, providing a taste profile that is both unique and delicious. Our mission is to bring people together through serendipity and moments that turn into stories. Fortunately, we make the best damn tequila on the planet and we’re well on our way to sharing Nosotros with you, one sip at a time.