Milagro Marketing 'Evolves' In First Consumer Push
Danny Schneeweiss and Moy Guindi, who felt tequila options were entrenched in "donkey and sombrero clichés," launched the brand in 1997. Its estate-grown Agave cactus is roasted in brick clay ovens, distilled through a proprietary method and packaged in artisanal bottles. Consumption increased 39% over the last year, according to Nielsen data.
"This is a brand for people who appreciate an artistic, hand-crafted, high-quality tequila," says Cesco.