Product Overview
We are a small family who has banded together to create a tequila portfolio that we are very proud of and have worked hard for.
We started the company in 2000 with the intention of creating an agricultural project structured to improve the lives of the local community surrounding it. Our initial goal; as a point of pride in our company; was to be the best agave producers in the world, with the intention of selling our premium agave to premium tequila producers.
In 2005, our lives took a pivot, amidst a flooded agave market…One night, during a family dinner, we discussed our options and decided to instead release our own tequila label rather than suffer the loss at hand. The metamorphosis of our familial land in the highlands of Michoacán Mexico became an intergenerational project amongst us.
Our family delved into graphic design and bottle options, as we spearheaded the multitude of next steps, and moved our lives in an exciting new direction, together!
Delays with importation rigmarole spanned two years, as did increasing personal investment during the heaviest years of America’s most recent economic decline. Some of us took bartending classes, we also studied import laws and taxes, we danced and we held in our hearts, hope about the future.
At long last in the summer of 2011 ~ Mi Casa Tequila docks in the San Francisco Bay Area! It quickly moves into cocktail culture throughout the state and into parts of the East Coast.
Now, after 13 years on the market, we have a unique and exciting portfolio of single barrel limited editions plus other tequila programs on the horizon.
We work hard to guarantee the highest quality tequila and we believe the tequila speaks for itself in this regard. It is a pleasure to be here, thank you for supporting a small family business!
The Facts
Our agave piñas come in healthy, robust and measure at a 32% brix ratio (natural sugars)! The industry standard is anywhere from 26%-28%. The natural sugars and nutrient rich highland soil translate into aromatic, complex, rich and smooth small batch tequilas.
At the distillery in Aranda’s Mexico we practice open air oxygenation of the spirit before it is bottled to reduce the smell and taste of ethanol. Additionally new filters are used on the machines each time we distill, to ensure a high level of quality control. The barrels we use to age our spirit were previously used for Jack Daniel's Tennessee Whiskey. They are lightly chipped and charred beforehand, and a slight smokey flavor is present in the añejo and extra añejo expressions.
Our family is present to taste each expression of the tequila before it is approved for bottling. It is shipped and arrives to the port of Oakland. We have a bonded warehouse in San Carlos and sell direct to licensed restaurants and retailers in California and on the west coast, as permitted by law.
A few more quick details about us!
-
We produce highland tequila @ 6500ft. elevation
-
Mi Casa Tequila exclusively family owned and operated at all levels of operation.
-
Multiple local and international awards including a double gold in the San Francisco World Spirits Competition!
-
Single estate - we only use what we grow for ourselves.
-
Blanco is rested 6 months in stainless steel, our Reposado is aged 10 months in American White Oak & our Añejo is aged 30 months in American White Oak.
-
Sustainable - We have a rotating plantation, with up to 8 years of rest for the soil after a harvest. We also have cattle, horses, and a variety of other critters on their own portion of the land.
-
Responsible business practices - we pay double the industry average to our plantation hands in Mexico, resulting in tangible improvements in their lives. In the pueblo near the plantation, we've funded new roads and in the USA we've worked most actively with charities and non-profits for fundraisers geared towards child services, women's services, and athletic and art scholarships.
