Rooted in tradition, our agaves are nurtured for 6 to 7 years, reaching their peak maturity with an optimal concentration of sugars. Our dedication to quality starts with choosing the finest raw materials, ensuring excellence with each detail from the soil to the sip.
Upon arriving at our hacienda, expert hands meticulously slice and harvest the core from each agave, sculpting the distinctive profile that defines El Triunfo. The heart of the agave, the piñas, are then cooked for 16 hours, releasing enchanting roasting aromas that are nothing short of captivating.
The essence of the agave is captured using a singular roller mill, a method repeated multiple times to infuse our tequila with its distinct characteristics and flavor notes. Demonstrating our commitment to sustainability, the residual pulp is repurposed for composting.
We pour the extracted juices into fully open, stainless steel vats, letting nature play its part. Over 4 to 6 days, native yeasts work their magic, transforming sugars into alcohol and imparting the tequila with one-of-a-kind nuances.
Crafting tequila is an art form for us. Our unhurried distillation unfolds in stainless steel stills, overseen by our master distiller, Don Echeverria. He crafts each batch following age-old recipes, ensuring the intricate balance of flavors and notes.
El Triunfo's tequila finds its character in American white oak barrels, carrying a medium to intense toast. We allow time to shape its strength and notes, ever mindful of the essence of the purest Blanco—our origin, our foundation.
Every bottle tells a story. Distinctive and hand-finished, each carries the signature of Don Echeverria, marked with the year and the lot number. A special bottle, crafted with passion, awaits you.
the embodiment of authenticity, simplicity, and pioneering spirit.
