Tequila 101 - Meet the CEO & Founder of CaliFino Tequila
Welcome back to part two of our Q&A with CaliFino CEO & Founder Miguel Luna.
Today, Miguel shares a little “tequila 101,” including why using 100% Ultra Premium Agave is essential to the quality and foundation of every one of our expressions. You’ll also learn about Miguel’s personal favorite CaliFino tequila. Enjoy!
Q: What does the CaliFino tequila-making process look like?
A: Traditionally all tequilas are made using the same tried and true process. But how you differentiate the quality is through agave. That’s sort of where everything starts. What type of agave is it? How long has it grown? With us, we’re locked into an agreement to ensure the highest quality juice goes into every bottle. That means we only use Ultra-Premium Agave grown in Mexico. The Ultra Premium category consists of 100% blue weber agave tequila. Tequila’s that don’t contain this are called a “Mixto” and you won’t see 100% agave on the label.
So basically, anything that doesn’t fall into the Ulta Premium Agave criteria, we won’t use. This type of classification is determined by sugar content. The association we belong to with our tequileria checks to see we’re using Ultra-Premium Agave by measuring the sugar content. If the agave is up to par with these standards, they set it aside for us to use and the CaliFino process begins. The Ultra Premium Agave is truly the base and foundation of our tequila so we have to uphold the highest standards.
Q: What sets CaliFino apart from other tequila brands?
A: Everything from inception to finish. We’re producing an Ultra-Premium tequila, and it starts with the Ultra-Premium Agave we choose to work with. From there, it goes into how the agave is cut, specifically the Piña, which is considered the heart of the agave. The heads and tails are cut in a specific way. So we end up using less tequila per Piña than other brands to preserve the highest integrity of our tequila.
Another major differentiator is our aging process. Once we put our product into barrels, we’re aging everything to its max capacity. For example, if you age our Reposado another week or two, we would not be able to call it Reposado — we would have to jump into the next category, which is the Añejo. We know that preserving this authentic aging process is a bit more expensive because we’re keeping our product in barrels longer than most brands. But we’re 100% comfortable with the quality of our tequila and our customers alway trust they’re getting the best of the best.
Q: Where do you see the tequila industry heading?
A: It’s a growing market right now. People now are very educated when it comes to tequila. You know, 10 to 15 years ago, tequila was associated with spring break, lime wedges, and salt. It was considered a party drink. Now across the world, tequila is viewed as a finer drink due to its dynamic taste. You can sip on a glass of tequila and really savor the experience. Bartenders, mixologists, and experts in the industry are starting to play more with tequila and using it for higher end drinks as well. Our Blanco is used to mix — exceptional for craft cocktails. The Reposado is a bit more high end, but still a fantastic mixer. The Añejo is being used in a lot of places for the “New Fashioned.” Essentially, it’s a play on the Old Fashioned. When people try it, they never revert back to the old way.
Q: What is your personal favorite CaliFino expression?
A: It really depends on what time of the day you ask me! I love the Reposado to mix, especially for a Paloma. If I’m going to sip on tequila, I default to the Añejo. The Extra Añejo is so good that I call it my dessert. Basically, it’s the cream of the crop. To me, it almost emulates a red wine because of the aging process. The taste and body are so full. So, if I had to stick to one bottle, it would be the Añejo — also named Best Añejo Tequila of the Year at the New York Spirits Competition in 2020.
But truly, you really can’t go wrong with any of our tequilas!
