Only 0.5% of the tequilas in the market have an 0.5% of the tequilas we have an
Organic Certification
Only 0.5% of the tequilas in the market have an 0.5% of the tequilas we have an
Organic Certification
TERROIR: El Mezquite
20°52'41.8"N / 103°45'50.9"W
The expression of our tequilas starts from the type of soil, climate, altitude, inclination of the field, etc. Thus providing specific and unrepeatable aromatic notes in each batch. For this reason in Santanera we do not combine agaves from different plantations. The expression of our tequilas starts from a unique terroir. In Santanera we do not combine agaves from different plantations.
Organic Tequila
Learn MoreFIRST TEQUILA IN THE WORLD
WITH A BLEND OF 2, 3 & 4 DISTILLATIONS
On the nose we find a floral and fruity profile with marked botanical presence, jasmine and jamaica flower, in the background menthol, epazote and lime skincare found, in the upper part of the nose there are notes of raisin, apricot and white pepper.
The mouth is dominated by a floral and botanical impact with notorious astringency on the sides, it has a dry character that contrasts with its mellow profile, cherries in syrup, apricots, pomegranate and jasmine flower, followed by a dominant note to menthol, epazote and lemongrass that impregnates the palate, subtly appearing nuances of vanilla, cooked agave and white pepper, with a menthol finish that refreshes the palate and rises to the nose.
ORGANIC
TEQUILA BLANCO
BLEND OF 2, 3 & 4 DISTILLATIONS
On the nose we find a floral and fruity profile with marked botanical presence, jasmine and jamaica flower, in the background menthol, epazote and lime skincare found, in the upper part of the nose there are notes of raisin, apricot and white pepper.
The mouth is dominated by a floral and botanical impact with notorious astringency on the sides, it has a dry character that contrasts with its mellow profile, cherries in syrup, apricots, pomegranate and jasmine flower, followed by a dominant note to menthol, epazote and lemongrass that impregnates the palate, subtly appearing nuances of vanilla, cooked agave and white pepper, with a menthol finish that refreshes the palate and rises to the nose.
Gibrán Ramírez
Gastronomic Consultant
Starting at fermentation we submit our to Mozart's classical music 24/7.
Learn MoreWe have proved that the music provokes a more dynamic and harmonious movement in the yeast, which results in the creation of new and better aromas.
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