What defines a good tequila? Don Pilar’s tequila is produced with the aid of modern machinery like the autoclave, mill grinders and stainless-steel stills. That machinery can be used to quickly churn out lots of tequila, OR one can use it with care and produce something sublime. In some aficionado circles, there is a tendency to dismiss tequilas produced using so-called ‘modern’ methods and assume that any product made with ‘traditional’ methods is by definition a better tequila. Because he is a co-owner of the distillery, Don Pilar is able to use the distillery to his specifications. And when it’s time to make the tequila, they take the time to do it right. Regardless of how it’s made, a spirit should be judged by what it offers the nose and palate. Our tequila has been made with much care and expertise. These are truly great tequilas with their own unique style. We think your palate will agree.
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Don José Pilar Contreras Marquez introduced El Tequilas de Don Pilar to the public in 2008. He makes them from his own agave grown at one of his 5 ranches, and distills it at the "La Trasquilla" Co-op in the highlands of Jalisco of which he is part owner. All of his tequilas are fermented using the Mozart method and if aged, he uses new American oak barrels that have been toasted to his specifications. The result is a smooth and complex tequila with a unique, butterscotch-like natural sweetness from the new barrels. Don Pilar politely asks that you do not shoot his tequila, they are worth sipping and savoring every drop.
