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What’s in a label? — the story behind every HACIEN bottle.

What’s in a label? — the story behind every HACIEN bottle.

If you’ve seen one of our bottles — you’ll notice the terms “Hecho en Jalisco, Mexico”, “100% de Agave”, and of course “Tequila” feature prominently. We’re very proud to be able to use each of those terms, and we thought we’d give you a quick rundown of what they really mean — and why it’s important.

Tequila — the spirit — is named after Tequila, Mexico. It’s a town in the state of Jalisco, one of 5 states authorized to produce authentic tequila. If it’s not from Jalisco, Guanajuato, Michoacán, Nayarit, or Tamaulipas — it can’t be labelled tequila. All HACIEN tequila is produced in a distillery located very close to Tequila, in Jalisco, which is why you’ll see “Hecho en México” — “made in Mexico” — proudly displayed on our bottles and packaging. It’s the genuine article.

“100% de Agave” is also important. Tequila is made exclusively from the Weber azul agave plant, which is also known as “blue agave”. For a bottle to be labelled “Tequila”, it must be made from at least 51% blue agave but can also contain additives such as molasses, corn syrup, glucose or fructose to replace some of the agave nectar — usually for cost reasons. 

Premium tequilas such as HACIEN, however, are made with 100% blue agave nectar. That means they maintain the subtle flavour profile of the agave plant, which remains distinguishable through the distillation process. 

Of course, that also means they’re more expensive than the mixto — or mixed — bottles you’ll come across. Growing and preparing agave is a slow process, with the plants taking between 7 to 14 years to be ready for harvest. So when you see “100% de Agave” on a bottle, you know it’s the real deal.

Then it takes multiple days spent steaming and pressing the agave hearts to obtain the liquid, followed by a carefully monitored fermentation and two rounds of distillation — finally producing a premium product like HACIEN Tequila Blanco. 

After distillation, some tequilas are aged in oak barrels for a minimum of 12 months to produce varieties like HACIEN Añejo Cristalino or subtly flavoured with natural fruit, as with HACIEN Pineapple Tequila Blanco.