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.
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