Don Ernesto Tequila is crafted from 100% mature blue Weber agave, which takes between 6 and 14 years to grow before reaching full maturity. The agave hearts, also known as piñas, are cooked slowly in traditional stone-walled brick ovens for 36 to 54 hours. This centuries-old method of slow cooking prevents caramelization while softening the fibers and converting carbohydrates into fermentable suga
rs. Additionally, it preserves the natural mellow flavors of the carefully cultivated agave. Our slow fermentation process takes an average of 48 to 60 hours, which is significantly longer than the 10 to 12 hours used by mass-produced tequilas. This slower approach results in a fuller-bodied tequila with a more pronounced agave flavor. Don Ernesto Tequila boasts a smooth yet robust natural flavor. Ernesto Martin Ramirez Vargas was born in Lima, Peru and has traveled extensively thoughtout Mexico. On his last visit in 2006 he traveled to Mexico's unique Tequila-Producing Region, he joined La Ruta Del Tequila and his love for Tequila started. He has sampled over 200 different brands of Tequila, visited over 30 different distilleries.
