Our Tequila

Tequila is North America’s first distilled spirit, and has been produced in México since shortly after the Spanish conquered the country in the early 1500s.

To be classified as tequila, it must be made from no less than 51% Weber blue agave. Better and high-end tequilas are made from 100% Weber blue agave. For many years, México’s fiery liquor was largely confined to margaritas and shooters at the bar. Today’s fine tequilas are highly coveted by collectors worldwide—for both the smooth aromatic liquor and the handcrafted decorative bottle.

Don Modesto ultra premium tequilas have created the full package from start to finish. Creating 3 Organic tequilas so pure and full of agave flavor that it has elevated the concept of tequila to new levels. (But don’t just take our word for it Try it Yourself.)

Learn the Categories of Tequila

Tequila Blanco / White / Silver

Clear, unaged tequila that is normally bottled right after being distilled. When the clear white tequila drips from the cooling coils of the alambique, it is correctly called silver or plata, but is more commonly called white or blanco. Most platas pass directly to the bottling plant, however, some producers allow the tequila to settle and finish for a few weeks in the tanks before bottling.

Tequila Joven / Gold

Blanco Tequila which has not been left to rest or mature but to which colorants and flavorings, such as caramel coloring, oak tree extracts, glycerine, or sugar syrup, have been added prior to bottling. These tequilas are often called suave, joven, gold, or abocado, implying youth and smoothness. They can be made from 100% agave but are normally made with the 51% mixted tequila. The blending of silver tequila with aged or extra-aged tequila is considered gold or joven tequila.

Tequila Reposado – Rested or Aged

The first definitive level of aging is termed reposado or rested and madates that the tequila remain in wood for a period of two months but no longer than 12 months. This is a requirement of the Mexican government. Each distillery has its own preference for the type of barrel used in aging. Some of the most common are made from french oak or white oak. The type of barrel used and the resins and tannins exuded have a dramatic impact on the finished product and produce the subtle nuances that distinguish one tequila from another.

Tequila Añejo – Extra Aged or Vintage

The next level of aging is the añejo tequilas. Añejo, which means “vintage”, can only appear on bottles that contain tequila, aged in oak barrels having a maximum capacity of 600 liters, a minimum of one year. This is a requirement of the Mexican government. A year of resting in a cool bodega produces a smoother and more sophisticated taste. American whiskey barrels, french oak casks, or cognac barrels, are commonly used to age this tequila. Añejos are typically aged between 1 and 3 years. They are darker in color, more complex in flavor, and smoother than reposado tequilas. The commercial alcohol by volume must be adjusted by the addition of distilled water for each type of tequila.

Tequila Extra Añejo – Ultra-Aged

This is the newest classification of tequila as defined in report from the October 28, 2005 meeeting of the National Committee on Standardization. Utra-aged or Extra Añejo tequila has been aged for a period of at least three years, without specifying the aging time in the label, in direct contact with the wood of oak (holm or holm oak) or Encino oak containers with a maximum capacity of 600 liters. Its commercial alcohol content must be adjusted by dilution water. The aging of the tequila shall be performed by the authorized producer within the territory specified for the production of tequila.