Our Master Distillers, Enrique Fonseca and Sergio Mendoza, are fourth- and fifth-generation agaveros, whose families have grown agave since the 1800s. Like winemakers who farm the land themselves, their growers' lens informs every step, and their deep knowledge of agave makes for the best-tasting tequila. Enrique and Sergio combine the following elements to make Cierto:
AGAVE: Cierto is made with healthy, fully mature agave harvested only when our agaveros recognize that the plant has reached its sweetest potential. Each agave is selected plant-by-plant at the Maduro and Pinto stages.
EARTH: Enrique and Sergio personally tend to their estate-grown Blue Weber agave in the Highlands, where the ancient red clay soil coaxes the plant’s roots to grow deeper, absorbing the complex minerality.
FIRE: At La Tequileña distillery (NOM 1146) in the town of Tequila, the agave is hand-cut and slowly cooked in low-pressure ovens to yield the sweet juice that forms Cierto's base. Inspired by Scotch whisky-making, Enrique and Sergio distill through a copper pot still and through a column still, to showcase the natural character of the terroir and agave.
WATER: Cierto is made with fresh water filtered through an ancient volcanic spring. Only 100% natural ingredients are used (water, yeast, and agave); Cierto is Confirmed Additive Free.
AIR: In the cool, high-altitude air, the agave plant can draw as much energy from the sun as possible, maximizing the fruit's sweetness. The cooked agave is open-air fermented for eight days, and is filtered and oxygenated twice, accentuating its clean, smooth taste.
TIME: Our aged tequilas are gently matured in French Limousin oak casks that previously held fine wine, cognacs, and Armagnacs – persuading the agave’s delicate essence to emerge against a layered backdrop. Each blend includes rare tequilas from the Fonseca family's private tequila library, a vast collection spanning a variety of cellar characteristics, climates, and elevations.
