Our story begins at a meeting between Melly Barajas-Cardenas, master distiller, and two brothers in Guadalajara in 2016.

The conversation over lunch was that the best tequilas never make it to the US market. Barriers such as distribution and regulation make it very difficult for US consumers to have access to the best, small batch craft tequilas outside of Mexico.

So, we made a decision to bring one of the very best craft tequilas to the US, and TC CRAFT, a Tequila Clasico, was born.

What makes TC CRAFT better?

-     Agave growth time: many of the large tequila producers harvest agave sooner to speed up the process and lower the cost. TC CRAFT allows agave to be grown to its full richness of 8-9 years.

-     Slow roasting: when the agave is slow roasted it develops a superior rich flavor profile that results in a superior drinkability. The large tequila producers often pressure cook to speed up the process.

-     Slow, cold, open-air fermentation: If you ask our master distiller what is the most important part of the process, she will say ‘fermentation.’ That stage has the largest impact on the flavor and is ‘where the magic happens.’ We ferment only in the colder weather months which allows a ‘slow cook.’ That longer fermentation time results in a rich, smooth drinkability which is why you see so many people in the tastings on our social feeds describing the tequila as ‘smooth.’ And we only use the natural yeast that is in the agave to convert the sugar to alcohol.

When our master distiller describes how TC CRAFT is made she says ‘it is made the way our grandparents made it’-- slow, with nothing but agave and water. That traditional process has been lost or sacrificed by the corporate tequila makers in order to scale to industrial size. We seek to preserve the traditional process so that you can experience how good traditionally made tequila can be.

We invite you to try TC CRAFT, a Tequila Clasico, so you can taste the difference and share it with friends.