Tequila: The reinvention of the best agave distillate [] Casa Dragones

Published June 23, 2022

During the celebration of Barra México, in San Miguel de Allende, it was clear that this drink can pair perfectly with food.

The international identity that tequila has brought to Mexico is an undeniable fact. However, the large number of labels that have emerged around the distillate, made with agave tequilana weber blue variety, cause differentiation to be lost between one and the other.

Therefore, it was essential that innovation did not stop and that this national drink is at the height of the best distillates in the world. Thus demonstrate that it can pair perfectly with Mexican cuisine, but also with French, Italian or Japanese.

“Tequila really has all the profile to be able to participate in a dinner pairing with champagne or wines,” said Bertha González Nieves, CEO of Casa Dragones, during the celebration of Barra México, which took place in San Miguel de Allende.

That is why this firm has focused on finding different ways to renew this category to boost it, even more, towards the premium segment. Demonstrating that the distillate can have a greater presence in spirits, by conquering the most demanding palates with its herbaceous and citrus notes from agave.

According to González Nieves, this category is living a really unique moment in history, because the interest, both in the country and internationally, for Mexican distillates is really incredible.

In part, this is due to the work that many people in the industry have been doing to provide greater value and make tequila comparable with other spirits internationally.”We discovered, since we founded the company, that the opportunity to really seduce and fall in love with the tequila consumer was to try to expand the repertoire of what exists in the market,” said who was the first tequila teacher certified by the Mexican Academy of Tequila Tasters.

Because, he said, we see that the opportunity for innovation in terms of quality and taste is very high. That is why it is very exciting to do a tasting of tequila or any other agave distillate where there is a variety of flavors and a richness that is difficult to find in other categories.

The firm has brought this aspect of innovation even to the water they use to produce the distillate. “When you see the label, within the denomination of origin, you can have 35 to 55% tequila and the rest is water. So, water plays a very important role in the taste experience,” said the CEO of Casa Dragones.

In the case of this production house, the water they use is from the aquifers that come from the Tequila volcano, in Jalisco, so it has a very pronounced mineral profile.

Thus, this national drink continues to strengthen in the taste of the most demanding palates.