the story of
el padrino tequila
Tradition that have been passed down and honored for four generations.
THE BEGINNING OF
The name “El Padrino” goes back four generations to the small town of Santa Inez in the state of Michoacan, Mexico, which at one time was home to roughly only 300 inhabitants, most of whom were all family related.
One of the well-known townspeople was the ranch owner Pedro Barragán, nicknamed “El Padrino” who was so named for his caring and protective nature towards the poor communities, known for often giving a quart of rice, beans, and flour each day to the poor to ensure they had something to eat. The nickname stuck with him for the rest of his life and with that the beginning of his legacy.
DON PEDRO BARRAGÁN
MOST AWARDED TEQUILA DISTILLERY IN MEXICO
El Padrino De Mi Tierra Tequila is distilled and bottled by Pedro Barragan’s granddaughter, Celia Maestri Villanueva, at her distillery Casa Maestri in the town of Tequila, Jalisco Mexico, famous for being the most awarded tequila distilleries in all of Mexico.
TRADITION THROUGHT TIME
We have the best agave fields in our hacienda located in San Julian, Jalisco. This allows the plant's full development and potential due to the climatic conditions of the region.
Our agave pineapples are trimmed very close to the heart, leaving a white appearance with little green leafy exposure, once the agave has reached full maturity.
The agave hearts are transported to the distillery, cleaned, cut in halves and slowly steam-roasted in centuries old traditional thick stone walled brick ovens for 36 – 54 hours.
The sugar is extracted from the cooked agave via a shredding machine, known as a molino or mill. As the agave fibers pass through the milling heads, the agave is squeezed releasing the sugar concentrated sweet juice.
We utilize a medium/slow fermentation system. The juice of the agave is transferred to wood vats where fermentation takes place. There, converts the sugar into alcohol that provide the flavors and aromas.
Is the process where the alcohol is separated from the fermented wort. We distill the Tequila two times. The first separates and concentrates the alcohol. The second distillation enriches the it's content.