Founded by Mexican-American Frank Acosta as a tribute to his heritage, Acosta Tequila makes small-batch, ultra-premium tequila from 100% Blue Weber agave in Jalisco, Mexico. Its traditional approach includes slow-baking agave in stone ovens and aging the tequila in Cognac barrels, while a patented bottle and cap draw on Mesoamerican architectural heritage. The distillery is a third-generation family farm certified by Industria Limpia, and the brand supports jaguar preservation through a portion of every sale.
Industria Limpia (Clean Industry)
Teremana TequilaFounded by Dwayne Johnson, Teremana Tequila makes small-batch tequila in a dedicated distillery built with a Mexican family-owned partner in the highlands of Jalisco. Its agave is slow-roasted in traditional brick ovens and distilled in handmade copper pot stills crafted by a local artisan, while leftover fibers become compost for the agave fields. The brand’s Blanco, Reposado and Añejo expressions have received recognition including gold medals at the San Francisco World Spirits Competition and Bartender Spirits Awards.NEW YORK, NY
La Caza Spirits LLCBorn in Austin from founder Drake Screws’s decade-long search for the perfect pour, La Caza Spirits makes additive-free tequila crafted with the Vivanco family in Jalisco. Its Blanco, Reposado, and Añejo begin with Blue Weber Agave handpicked in the Jalisco Highlands by fifth-generation farmers, then are cooked and fermented for more than 90 hours before being poured into hand-blown glass bottles.
PaQuíPaQuí produces artisanal tequila handcrafted in a small distillery using traditional pot stills. The submitted source context describes tequila made from 100% Blue Weber Agave from Jalisco, Mexico, with steaming, fermentation, and a proprietary process.END AVE, NY
Grande Guapo TequilaGrande Guapo Tequila is a Maryland-based brand making small-batch, single-estate tequila in Amatitán, Jalisco, with production led by fourth-generation Maestro Tequilero Jesús Correa. Its 100% Blue Weber agave is grown near the Tequila Volcano, harvested after seven to nine years, and cooked in traditional brick ovens before being double-distilled and bottled by hand. The Correa family’s NOM 1439 distillery and the hand-packaging work of women from the local community are central to the company’s approach.