Recovery of agave fields yields premium tequila

Sustainable, organic and better tasting tequila is the result of growing the natural and organic way of the agave. This leads to better tasting and better quality tequila.

By Dania Vargas Austryjak Monday, September 7, 2015 comments

Sustainable, organic and better tasting


Murillo’s initiative has permeated into neighboring farms as he has taught them the techniques on how to grow not only agave, but avocado, citrus, berries, garlic, and chili peppers among others. The natural growing techniques have been passed on with the only rule to keep on passing them on and broaden the natural and organic techniques. The hope is that this will lessen the chemicals in future produce.




Well, now let’s get down to the tequila business. Don Adolfo thought that growing the natural and organic way had to lead to better tasting and better quality tequila. And he was completely right. Besides, all those people who said that his land could never grow agave were proven wrong; in fact, he obtained an agave that was higher in sugar, which is the key to the flavor and quality of his star tequila, Alquimia Extra Añejo.


There’s no need to take Don Adolfo’s word for it. His tequila speaks for itself and this variety has won him 35 gold medals in international contests with only eight years in the market. His tequila is considered the “cognac of tequilas” and according to a review from The Savory, has a caramel, light, citrus peel taste; with a dense body that moves like mercury and leaves a long, sustained finish; it has heat without the burn.




Alquimia Tequila is available in white or silver, which is bottled after distillation, the pure version of tequila; reposado, which is aged for 6 months in white oak barrels; añejo or aged, which is aged for under 3 years in white oak barrels; and of course the extra añejo or extra aged, aged for 6 years in oak barrels. They’re all certified organic.