Our Tequila

What makes a tequila Nosotros?

Our award-winning juice is the result of a 50/50 blend of two agave regions to create a taste profile that is both complex and delicious. Highland agaves give Nosotros its sweet introduction while lowland agaves bring an herbal finish.

This unique formula earned us Best Unaged Tequila, Best Tequila, and a Double-Gold Medal at the San Francisco World Spirits Competition.

Small Batch
Sustainable
Gluten-Free

All Natural
100% de Agave
Artisan Distilled

The Agave Source

Nosotros’ agave sourcing is uncommon in the tequila world. We sustainably source half of our agaves from the highlands of Jalisco and half from the lowlands. Historically, brands have focused on one altitude and ecology. We decided to blend climates to create something different.

Highland agaves are exposed to more sun and less water. The stress from this makes them sweet and fruity and they bring these properties to the tequila. Lowland agaves, where water and shade are more abundant, are herbal and earthy.

Blending lowland with highland results in a combination of flavors that are equally delicious and unique. Regarding sustainability, sourcing from multiple regions rather than only one allows us to more easily practice crop rotation as well as ensure every agave we harvest is fully matured.

Blanco vs. Reposado

In the tequila world, official classifications are statements of age and it’s easiest to count down. Extra añejo (añejo means “aged”) is anything aged three years or more. Añejo is one year up to three years. Reposado (“rested”) is two months up to one year. Blanco (“white” or “new”) is unaged, or not more than two months.

In the case of Nosotros, our blanco is unaged – bottled straight from distillation. To make Nosotros Reposado, the blanco is placed into French Oak barrels where it sits for 11 months, making it older and more vibrant than most on the market.

Taste the Difference

Blanco is the untouched expression of agave. Think of it like fruit before you put it into a pie. A green Granny Smith apple tastes different from a red Gala and that nuance can be lost when they are cooked into a pie. Purists love blanco because it showcases the character and quality of the agave. This is particularly important in the case of our blanco because of its unique agave profile. We taste notes of citrus, orange, petrichor, and cooked agave.

But you also need pie.

For our reposado, we take the juicy goodness of our blanco and place it in barrels that have been lightly charred. The burnt wood interacts with the tequila over time to impart flavor and complexity as well as to mellow the raw spirit. While most tequilas are aged in old American oak barrels, we use French. It has a softer profile and touch that perfectly compliments agave. So maybe our pie is more like a galette. We taste notes of honey, cinnamon-vanilla, and butterscotch.

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How It's Made

Where passion meets quality.

We craft our juice using unique processes that make Nosotros unlike any other agave spirit on the shelves.

HARVEST

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.

COOK

Our agaves sit in a brick oven for 60 hours, slow cooking. This process softens the piña, making sugar extraction easier during milling.

MILL

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.

FERMENT

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.

DISTILL

The ferments are then separated by heat and steam 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%.

AGE

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 Nosotros Reposado.