Founded by Mexican-American Frank Acosta on a mission to honor his heritage, Acosta Tequila is a tribute to the beauty and traditions of Mexico and the world around us. Acosta makes tequila the traditional way, the way it has been made since the 17th century when Spanish conquistadors first distilled agave in Mexico. Every step is crafted to maximize smoothness, flavor, and aroma, producing the most sophisticated tequila.

The agave used is 100% blue Weber agave grown in the red volcanic soils of Jalisco, Mexico, harvested at the peak of their ripeness, approximately 8-10 years, to provide the perfect juice, not too bitter and not overly sweet. The piñas at the heart of the agave plant are slow-baked in the stone ovens for 42 hours, longer than the modern industrial oven but worth the wait. The stone ovens and slower cook time preserve and enhance the agave flavor.

During fermentation, natural yeast from the agave is used instead of a chemically processed yeast. The tequila is aged in Cognac barrels for up to 18 months, developing the deep, caramel color and signature oaky taste. The French wood of the barrels impart vanilla notes and sweetness so no added sugars are needed.