How Montaukila Blanco Is Made in Mexico

How Montaukila Blanco Is Made in Mexico

Most tequila brands treat production like a secret recipe guarded by a guy in sunglasses. We’re not that brand.

Montaukila Blanco is made in Mexico at a certified, respected distillery, bottled at the source, and then shipped to New York. No “flavor packs,” no shortcuts, no celebrity hype. Just 100% Blue Weber agave and a lot of patience.

Here’s exactly how your bottle goes from agave plant to bar shelf.

It All Starts With 100% Blue Weber Agave

Good tequila is basically farming in a glass.

We use 100% Blue Weber agave grown in Mexico. Each plant takes 6–8 years to mature — you can’t accelerate that with shortcuts. When it’s ready, jimadores harvest the heart of the plant, called the piña.

Those giant pineapple-looking things you see on trucks? That’s what ends up in your margarita.

Slow Cooking the Piñas

Raw agave doesn’t taste like tequila. It has to be cooked.

At the distillery, the piñas are slow-roasted in traditional ovens. This caramelizes the natural sugars and softens the agave, unlocking real flavor.

Rush this step and you get harsh tequila that has to be covered up with additives. We skip all that.

Crushing and Extracting the Juice

After roasting, the piñas are crushed and pressed. The goal is to separate the sweet agave juice (mosto) from the fibers.

We want three things from this step:

• Real agave sweetness
• Flavor from slow cooking
• No additives

No syrups, no flavors, no gimmicks.

Fermentation: Where Flavor Wakes Up

The agave juice goes into fermentation tanks where yeast gets to work.

• The yeast consumes the sugars
• Converts them into alcohol
• Creates subtle flavors: citrus, pepper, cooked agave

When fermentation finishes, you essentially have agave “wine.” Now it needs to become tequila.

Distillation: Keeping the Good, Cutting the Bad

Montaukila Blanco is distilled in Mexico. This stage cleans up the spirit while preserving the natural agave character.

We cut the distillate so you aren’t drinking harsh edges — just the bright, smooth heart. The result is clear, unaged tequila that tastes clean, crisp, and honest.

No Tricks, No Makeup, No Additives

A lot of brands start “fixing” their tequila after distillation with:

• Sweeteners
• Glycerin
• Fake colors
• Flavor enhancers

We don’t.

Montaukila Blanco is:

• 100% agave
• Additive-free
• Unaged

If you taste vanilla frosting or dessert notes, that’s not us.

Bottled at the Source, Sent to New York

Once the tequila is dialed in, it’s bottled at the source, labeled, and shipped to New York.
Mexico → New York → Your glass.

What You’ll Taste

• Aroma: cooked agave, citrus, pepper
• Palate: bright, clean, crisp
• Finish: naturally smooth, not syrupy

If you can sip it neat and it still tastes good, it’s done right.

If your favorite bar, restaurant, or liquor store doesn’t carry Montaukila yet, ask them. We distribute through RNDC in New York, and they can order us just like any other spirit.