Rich Tequila heritage, some good old creativity, and more than a year in American oak make for a super-balanced Añejo.

It was in 1998 that 2 college pals, Danny Schneeweiss and Moy Guindi were taking in the views of Mexico City, admiring all the creative energy that it exuded. Among all the youthful energy and creativity, there was one thing missing, they found. Why wasn't Tequila moving forward, had it become too encumbered with its obsession with tradition? It was then and there that they vowed to change that. Milagro Tequila was born of a desire to blend the Spirit's rich heritage with the modern creative culture that was on the rise in Mexico City.

The finest agaves thrive in the Jalisco Highlands, and that is where Milagro Tequila is born. Master Distiller Pedro Juarez doesn't mess with tradition too much ― at least not during the first steps of the production. The piñas are cooked in hand-built brick ovens, the juice ferments in stainless steel tanks... It's during the distillation that the creative part comes, as Pedro employs 2 different stills. The pot still ensures flavor retention, the column still brings plenty of smoothness. Afterwards, the Añejo Tequila expression is rested in American oak casks for 12 to 14 months. The resulting Spirit is refined with the oak bringing complexity to the profile that still lets the agave shine. It's a delight!