DISCOVER THE CRAFT BEHIND MEXICO’S #1 TEQUILA

Innovation, intention, and craftsmanship. These are the ingredients every bottle of Centenario™ Tequila is made from. What separates each expression is how those ingredients – along with Blue Weber agave, water and yeast – are handled through time and technique.

Every decision made inside our distillery in Jalisco, Mexico, reflects the same standard we set in 1857: no shortcuts, no compromises.

Where Is Centenario^™ Tequila Made?

Centenario^™ Tequila’s Blue Weber agave is grown in the mineral-rich soil of estate fields and through select third-party growers in the highlands of Jalisco. This is where our agave develops the character that carries through to every bottle.

We wait until the agave is ready. That means 6-8 years in the ground — enough time for the agave to build the concentrated sugars and minerals that give Centenario^™ Tequila its depth. At peak maturity, the sugar-rich cores of the plant — the piñas, named for the pineapple they resemble once the leaves are stripped — are harvested and moved to our distillery in Jalisco.

Where Is The Centenario^™ Tequila Distillery?

Every bottle of Centenario^™ Tequila is crafted at Ex-Hacienda Los Camichines in La Laja, Jalisco, where we proudly carry forward generations of craftsmanship and tequila-making tradition.

How are Centenario
tequila's agaves cooked?

At Los Camichines, our distillery in the Jalisco Highlands, the piñas are hand-cut and carried into traditional masonry brick ovens to steam-roast for 36 to 40 hours.

That sustained, slow heat converts the agave’s starches into fermentable sugars, drawing out the roasted, earthy depth at the foundation of every Centenario^™ Tequila expression.

How is the agave
juice extracted?

Before the cooked agave can move to fermentation, its fibers have to be broken down to release their concentrated juices. Centenario^™ Tequila uses a four-step roller mill to pass the cooked piñas through a sequence of rotating rollers that separate the sweet, fermentable juice from the remaining fiber, known as bagasse. Throughout the process, water is used to carry the sugars forward.

How Is Centenario^™ Tequila Fermented And Distilled?

Fermentation is where Centenario^™ Tequila’s flavor profile develops a definitive form. We ferment our agave juice in closed stainless steel tanks for 40 to 50 hours, using our own propagated yeast that ensures consistency and unique flavor development in our house style while reinforcing the agave’s natural complexity. As those sugars convert to alcohol, the spirit develops the fruity, floral, and cooked-agave taste that define the house.

From there, our tequila is double-distilled in traditional copper pot stills. Copper draws out harsh compounds and smooths the spirit, protecting the clean, agave-forward character we’ve spent generations refining. When most of the industry has moved to stainless, this is a deliberate choice to protect what over 165 years of craft built.

Depending on the expression, we impart our proprietary Selección Suave blending philosophy, a step that shapes the character of our tequila before it reaches the bottle.

How Is Centenario
Tequila Aged?

Our aged expressions take their own path through oak after they’ve been distilled. Many of Centenario^™ Tequila’s expressions spend time in medium-char New American Oak barrels to impart bold vanilla and caramel notes in the barrel.