SEASONAL BATCHES

THE KOSHER COLLECTION

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OUR GASTRONOMIC
EXPERIENCE

KOSHER COLLECTION

SILVER TEQUILA

We are organic agave growers who hand-select our plants at
their peak maturity, a stage we call "Primera Calidad." Our
collections are crafted in small, natural batches with a simple
recipe: organic agave and water. Out of love and respect for
tequila, we use no additives or chemicals, allowing each batch
to express its natural variations in aroma and flavor. That’s why
our main label features the age of the agave and the fermen-
tation season—details you won’t find on any other tequila.
We are organic agave growers who
hand-select our plants at their peak ma-
turity, a stage we call "Primera Calidad."
Our collections are crafted in small, natu-
ral batches with a simple recipe: organic
agave and water. Out of love and respect
for tequila, we use no additives or chemi-
cals, allowing each batch to express its
natural variations in aroma and flavor.
That’s why our main label features the
age of the agave and the fermentation
season—details you won’t find on any
other tequila.

WHAT DOES KOSHER MEAN?

When you see the “Kosher” label, it means the product has gone
through strict quality controls to ensure it’s fit for a Jewish table. An
inspector, typically a rabbi, certifies that all the procedures followed
meet the required standards. This certification has gained worldwide
recognition and has become a symbol of top-tier quality.
When you see the “Kosher” label, it means the product has gone through strict quality controls to ensure it’s fit for a Jewish table. An inspector, typically a rabbi, certifies that all the procedures followed meet the required standards. This certification has gained worldwide recognition and has become a symbol of top-tier quality.

SEASONALLY
CRAFTED BATCHES

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SEASONALLY CRAFTED BATCHES

FERMENTED WITH THE SEASONS

At Santanera, we don’t use additives, making each batch unique, with natural variations in aromas and flavors. The fermentation season plays a key role in shaping the tequila’s profile, and here’s what we’ve observed:

Spring (March to May): Moderate temperatures produce balanced fermentations, resulting in smooth tequilas with floral and herbaceous notes.

Summer (June to August): High temperatures speed up fermentation, yielding fresher, fruitier tequilas with greater intensity and acidity.

Autumn (September to November): Cooler temperatures support a more controlled fermentation, producing fruity and spiced tequilas with a well-balanced sweetness and floral notes.

Winter (December to February): Low temperatures slow the fermentation process, creating more complex, earthy, and herbaceous tequilas with greater depth and structure. We use wild yeast that naturally develops from the agave and its surroundings, adding to the distinctiveness of every batch.

As organic agave producers, we control the entire process. This allows us, among other things, to include the age of the agave on the main label — a testament to the quality and passion we put into what we do. Ever wondered why others don’t do the same?