For generations the family of Don Elias Robles has
been making tequila from the legendary Mexican
blue agave cactus. Using traditional methods for
growing and harvesting that have been passed down
for generations, the agave is cared for until
best plants are selected to become Don Elias Tequila. The agave is then harvested by hand when a “jimador” uses his razorsharp spear
called a “coa” to trim the spikey and thorny leaves that protect the “pina”. The pinas
are then taken to the factory where they are quartered or halved, baked and crushed
in preparation for distilling the tequila.
Although the burro and the stone mill have given way to more modern methods we
still follow the old ways of making the best tequila. If time has taught us anything,
we’ve learned that tequila, time is everything. After cooking and distilling the blue
agave cactus, the aging process determines the final flavor for Don Elias tequila.
The four flavors of Don Elias tequila are Blanco, Reposado, Anejo, and Extra Anejo.