Maestra Tequilera
“We don’t fix flavors. We protect them.”
Zandra came to tequila as a creator. Years inside traditional production taught her what is worth protecting: fully mature agave, a slow cook, and a spirit left alone to speak for itself.
At San Juanito de Escobedo, her hand is in every bottle. She selects the agave, chooses second-use barrels for subtle character, and cold stabilizes only to refine what is already there, never to fix it. Nothing artificial. She is the voice behind the flavor, and the one who keeps us honest.
Fully Mature Agave
Six to seven years in the field.
Brick Ovens
Slow-cooked for 48 hours.
72-Hour Fermentation
Semi-covered stainless tanks and cultivated yeast.
Double Distilled
Stainless steel stills with copper-lined necks.
Cold Stabilized
A polish, not a fix.
Back to the Field
The agave fiber goes back to the fields as compost, and the next agave grows in it.
Six Months in Oak
Second-use American oak.
