200 Years of Distilling Experience
3 Grades of Tequila
Mixing
Low Grade
At the most accessible tier, Level 3 tequila is mass-produced to meet high demand efficiently. This process begins with the use of commercial ovens for cooking agave, leading to a faster and less nuanced extraction of flavors. The fermentation process is often accelerated with the addition of chemical agents, and distillation is swift. The result is a tequila with a more uniform and less complex profile, catering to a broad market at a lower price point. This grade represents about 80% of tequilas.
Shots
Medium Grade
Level 2 tequila offers a higher quality by employing better agave and more traditional methods. Here, agave is cooked in commercial ovens, and the fermentation process varies but still includes some additives to speed up production. The tequila undergoes double distillation, refining its character but still retaining some commercial production practices. This level provides a richer taste compared to Level 3, with a balance of traditional and modern techniques. About 15-20% of all tequilas fall in this category.
Sipping
Premium Grade
At the pinnacle of tequila craftsmanship is Level 1, where purity and tradition are paramount. This premium tequila, like Leucadia Tequila, is made from 100% blue agave, cooked in wood-fired brick ovens to achieve optimal flavor extraction. The natural fermentation process is allowed to develop at its own pace, and the liquid is meticulously triple-distilled, with heads and tails discarded to ensure the highest quality. Free from additives and purely organic, this level represents the highest expression of tequila artistry, sophistication and represents about 1% of all tequilas.