
Leucadia Tequila
The Craig family began distilling whiskey in Scotland in the 1600s. Elijah Craig, our most notable member of the family, invented bourbon from whiskey in 1789, naming it after his beloved home, Bourbon, Kentucky.
From the beginning, our family was focusing on organic and natural farming techniques long before the term 'organic' landed on any product or drink.
Leucadia Tequila (Listen)

Now, after 250 years of distilling expertise through nearly a dozen amazing bourbon brands, we’ve perfected an organic, flame-grilled method to caramelize and extract agave sugars, eliminating the harsh bite often associated with mass-produced tequila. Through slow, repeated distillation, and natural fermentation, we've extracted rich flavors while creating an unparalleled smoothness never experienced in tequila without chemical additives. (more)

Many modern tequilas are mass-produced using additives, accelerated fermentation, and steam cooking processes, stripping away their authentic flavors and natural smoothness. In contrast, we cultivate our tequila with the same dedication we applied to our original bourbon farm. Through organic farming practices, flame-grilling piñas, and double distillation, we create a tequila so smooth that the typical shot glasses, lime, and salt become unnecessary.
Just as our ancestor, Elijah Craig, named his bourbon after a place dear to him—Bourbon, Kentucky—we’ve named our tequila after a cherished place of our own: Leucadia, California. Leucadia® Tequila is more than just a spirit; it represents a profound respect for history, paired with a lifestyle that is truly unparalleled