Crafting Mexico’s Best Kept Secret
More than 400 years in the making…
Cool cucumber aroma with a fruit-forward taste and a quick, crisp finish containing hints of sunshine and caramel
Our story begins in the high, hot hills of Jalisco, Mexico—a world of colonial plazas, cathedrals, and neoclassical landmarks that sits alongside the Pacific Ocean… famously known for the original mariachi music, wide-brimmed sombreros, Mexican rodeos called charreadas, the celebratory Mexican Hat Dance, and also the birthplace of tequila… home of the blue agave cactus that grows dense in the rich, sandy soil.
Centuries ago, ancient Aztecs considered the blue agave plant sacred to their society, first harvesting its juices for medicinal purposes. The Aztecs created a poultice of agave nectar and salt to dress wounds and heal skin ailments. Once they discovered the plant’s natural sugars, they began to create a fermented beverage know today as tequila. And the town of Tequila in the Mexican state of Jalisco became home of the first tequila factory, established in 1600.
Hacienda Chactun Tequila is a premium artisanal product similar to craft beer or an aged fine wine. And growing the organic blue agave plant for tequila is a decade long love affair before we can begin to harvest! This is where quality begins, and it’s during this growing period that the blue agave plant develops all of its natural aromas and flavors.
Chactun Tequila begins by gathering the spiky leaves from the blue agave plant, ensuring their prime maturity at the time of harvest. Our farmers use a traditional jima to cut away the stems of the blue agave plant—the same traditional harvesting technique that’s been used for centuries.
To create our ultra-premium tequila, we add the freshest of water from our own pure aquifer. Water is taken from depths of nearly 1,000 feet, ensuring the most natural minerals and a supreme taste. Only 10% of Mexican distilleries have their own aquifer, so you know that Hacienda Chactun Tequila is crafted with only the finest ingredients. Also, a sugar content of at least 22% is required to create an organic tequila flavor; however Chactun has raised those standards to a content of at least 25% natural sugars. There’s an incredible amount of craft in every bottle of Hacienda Chactun Tequila, and certainly as much art as science goes into the production process.
We then use a Spanish diffuser to extract 99% of the raw nectar from the blue agave plant. This diffuser provides absolute purity, the ultimate cleanliness, and the least methanol of all Mexican tequilas. (Methanol is the ingredient that can leave you with a hangover.)
Next an adapted Danish yeast fermentation method produces the ‘Killer Effect’ by completely blocking any unwanted natural organisms in the yeast. It’s truly flawless fermentation at its best. Once fermentation is complete, authentic Hacienda Chactun Tequila is filtered through a DX Filtration System with both ozonation and a carbon press. This essential step provides premium smoothness and eliminates inconsistencies between lots.
Finally, the last step before bottling is to age our Chactun Tequila in American White Oak barrels to add the full aroma, taste, and other unique beverage characteristics that make Hacienda Chactun Mexico’s best kept secret!