Milagro Tequila was founded by Daniel Schneeweiss and Moises Guindi, two Mexico City natives who met in college. The two decided to forego opportunities within their respective families’ businesses to create a better tequila – a category changing brand known for combining a respect for tradition with ongoing evolution.
From their private agave fields to distillery, to bottling plant, the whole process takes place in the Jalisco highlands. Once jimadores, armed with a sharpened coa de jima, hand-harvest the agave plants, the agave is stripped of its sharp spikes down to the pineapple looking core, aptly-named the piña.
Next, the raw material goes into clay ovens, where they’re slow roasted for three hours on volcanic rock. During the process, the plant softens and takes on a syrupy sweet flavor that makes an appearance as a dessert on many a Mexican dinner table. Once the juice is pressed and extracted, the portion that isn’t used as agave nectar is combined with Milagro’s self-professed most reliable employee: a proprietary yeast that has been meticulously cultured for 10 years.
Aside from an exceptionally smooth tequila, what separates Milagro is its triple-distillation process. Whereas most brands of tequila are double pot-distilled a recent trend has moved towards triple distilling, despite the fact that it risks stripping the tequila of its unique flavors and rendering it closer to vodka. Milagro, instead, created their own third distillation process using a stainless-steel column still that softens the tequila’s head and tail while retaining its agave-forward flavour.
The resulting alcohol is either bottled straight from the still (Silver) or it undergoes an aging process in the same French and American oak barrels that give whiskey its character. Once barreled, it ages anywhere from six to ten months (for a Reposado) or 18 months to three years (for an Añejo), which lends an increased flavour profile and darker hue. The finished product ends up in either one of Milagro’s hand painted bottles.