Our Story

WELCOME TO
A BRIGHTER SIDE
OF TEQUILA

WHERE THE SUN SHINES. LOVE REIGNS. AND TEQUILA POURS.

Milagro Tequila was founded in 1998 by two wide-eyed college friends who decided to take a chance and create a tequila that reflected the bright, vibrant, artistic world of Mexico City. To bring their vision to life, they sought out Pedro Juarez, one of the most distinguished Master Distillers in Mexico. For Pedro, creating a modern tequila meant taking full use of tradition - starting with the agave itself.

Meet Our Master Distiller

Pedro Juarez is one of the most recognized Master Distillers in all of Mexico – a true expert in tequila production with a career spanning over 35 years.

After decades of being restrained by cost efficiencies at some of the larger multinational tequila companies, Pedro finally broke free and was able to use his artistry to create his pinnacle accomplishment – a 100% blue agave tequila that encompasses the very definition of the freshest agave taste and exquisite smoothness.

Starting With the Finest Ingredients

Milagro starts by selecting the finest ingredients to create the best possible end product. The blue agave used to make Milagro is grown in the Jalisco highlands (Altos de Jalisco), where the finest, sweetest blue agave in the world is cultivated.

The highlands are known for their red, mineral-rich soil, sun-filled days, and mountain-crisp nights, which allow the agave to grow large and full of sweet sugars. The agave used by Milagro is harvested in the traditional manner by jimadors at the peak of ripeness, at which point the agave are known to develop a better flavor of terroir (taste and sense of place).

Made the Milagro Way

Milagro’s production process is specifically designed to highlight the bright, fresh flavor of the agave. Milagro incorporates century-old methods of cooking agave - slow-roasting a portion the agave piñas for an average cooking time of 36 hours using traditional brick ovens, to bring out the naturally bursting freshness and flavors of the agave.

After the agave piñas have been roasted, they are then shredded and pressed to extract the sweet agave juice. This juice is then placed in stainless steel tanks for 72 hours where it is fermented into alcohol. This is longer than most tequilas, which allows for more development of flavors and aromas. Half science, half art, the fermentation process is closely monitored by the team on-site.

INNOVATIVE DISTILLING

Milagro is double distilled and instead of using one type of still like most tequila companies do, Milagro uses two different types of stills: pot and column.

The first distillation is done in a traditional pot still which captures the fresh, vibrant mouthwatering flavors of the agave plant. At this stage, the liquid still has rough edges, contributing to why some tequilas are known as harsh.

The second still column distillation is used to “polish” the liquid by segmenting the finest liquid cut which beautifully highlights these flavors resulting in Milagro’s exquisite smoothness.

Aged to Perfection

At this point, the liquid process is compete and the aging begins. The amount of time with which the tequilas are aged determine what kind of tequila it will become. Milagro Silver is unaged whereas Milagro Reposado and Añejo are aged in American oak barrels for 4 months and 14 months respectively.

The Milagro Select range is aged in American and French oak barrels. Unlike most Silver tequilas, Milagro Select Silver is mellowed for 45 days, Milagro Select Reposado is rested for 4 - 6 months and Milagro Select Añejo is aged for 18 - 24 months.