THE ORIGIN
OF
PREFIERO
A TEQUILA THAT GOES BEYOND
EXPECTATIONS.
THE IMPORTANCE OF SPRING WATER
Once the distillate is filtered through the volcanic rocks, the natural spring water from the Amatitan Ravine preserves all of the nuanced flavors of the mature agaves. As this water courses through the volcanic rocks and soils, it also picks up minerals and nuances that impart a smooth-but-robust and herbaceous flavor. As a result, the distillation process for the different expressions are fully-realized in every sip.
AGAVE ORIGINS
Agave that is selected and used for the Prefiero Tequila portfolio are cultivated and matured in mineral-rich volcanic soils. Care is taken to mature agave piñas in the earth for at least seven years before jimadores harvest them for production.
Because agave piñas are at their peak sugar content at the time of harvest, they will bring to Prefiero tequila expressions a natural sweetness.
From the earth to the bottle
The preparation of the tequila mash begins when harvested agave piñas are roasted in the facility’s original brick ovens for a minimum of three days. After roasting to bring the pinas’ full sweetness to the fore, the agave is crushed. The mash is then taken to old French Oak tanks where it is fermented with its fibers, and natural vegetal yeast is added. Doing this process in open air means all expressions of Prefiero tequila will have a signature clean-tasting result.
An assurance of purity
No artificial or additives or flavor enhancers are used after the distillation process. The soils in the fields where the agave are grown are pesticide-free. The heavily-monitored production process guarantees tequila aficionados that each Prefiero expression will be the best spirit of its kind.
