How Atanasio Tequila is made

Atanasio Tequila has a unique quality that has been honed and crafted in small batches for years by its master distiller in the heart of tequila country. Its uniqueness doesn’t come from experimental methods or clever use of flavoring or additives. There’s no big secret or flashy details. Atanasio is unique because it follows an uncompromising tradition of honoring the land, the process of making high quality tequila, and the people they serve. It’s a family business, not just for the people who make the tequila, but also for all they share the tequila with, at the distillery in Mexico and beyond.

The following is a look inside Atanasio Tequila’s honored tradition of making the best tequila possible with the purest organic ingredients:

Jima

Done as tradition dictates; the agave grows organically for 6-7 years, so it reaches the ideal maturity and concentration of sugars. Harvesting the agave at the right moment provides the highest quality raw material to make world class tequila. Every detail matters in this stage of the process.

Cooking

When the harvested agave arrives at the factory, the baker carefully slices and extracts the bud from each agave to obtain the unique profile the master distiller is trying to achieve. Then, an autoclave is loaded with the pinas, the heart of the agave, to cook for 16 hours to allow even cooking. The aroma from the cooking pinas is rich and beautiful.

Extraction

After cooking, the juices from the agave are extracted using a single roller mill, releasing all the essence and aromatic flavors. This process is repeated several times, giving the tequila its unique characteristics and flavor notes. The used pulp from the agave is then saved for composting.

Fermentation

Once the juice from the agave has been completely extracted, it is poured into fully open, stainless steel vats to ferment between 4 and 6 days without adding anything else. Natural yeasts in the area convert the sugars into alcohol, resulting in unique notes. This allows for a completely organic process.

Distillation

Here is where creating tequila is an art. Distillation for Atanasio Tequila is a slow process that takes place in stainless steel stills. Master Distiller, Francisco Jiménez, also known as “Don Chico,” supervises and cooks according to recipes that dictate the complexity of each batch.

Maturation

Atanasio Tequila matures in American white oak barrels with a medium to intense toast. It is rested long enough for it to obtain the strength and notes of the barrel, without neglecting the origin and flavors that give us the purest Blanco from which everything is born and begins.

Packaging

At Atanasio, each bottle is unique. Every bottle has been labeled and sealed by hand. A handwritten signature of Don Chico graces each bottle, along with the year and the lot to which it belongs.

Atansio Tequila is located in Tequila, Jalisco and imported to the United States by Agave River Wholesalers. For more information about the distillery, visit tequilaatansio.com. If information on where to buy Atanasio Tequila in the USA, visit agaveriver.com/atanasio or order online at siptequila.com.