Our Master Distillers, Enrique Fonseca and Sergio Mendoza, are fourth- and fifth-generation agaveros, whose family has grown agave since the 1800s.

Like fine winemakers who farm the land themselves, their growers' lens and deep knowledge of agave make for the best tasting Tequila.

The truth is right here in Jalisco. 

Cierto is made with fully mature, estate-grown agave from the Atotonilco Highlands, where the ancient red clay soil coaxes its roots to grow deeper and absorb its complex minerality. 

Enrique and Sergio personally tend to each orchard, harvesting plant-by-plant only when they recognize it has reached its potential, at the Maduro and Pinto stages.

At La Tequileña distillery in the town of Tequila, agave is hand-cut and slowly cooked in low pressure ovens to yield the juice that forms Cierto's base.

Inspired by Scotch whisky-making, we distill twice, in copper pots and column stills, to showcase the natural character of the terroir and agave.

Cierto is made with pure water filtered through ancient volcanic springs at the Volcán de Tequila.

Only natural ingredients are used: water, yeast and agave. Nothing artificial is ever added to Cierto.

It takes time to perfect a great Tequila.

Our aged tequilas are gently matured in French Limousin oak casks which previously held fine wine, cognac and Armagnac – persuading the agave’s delicate essence to emerge.

Each blend includes rare tequilas from the Fonseca family’s private tequila library, a vast collection spanning a variety of cellar characteristics.