"POC" History | Meloza Tequila

Many cultural gifts have emerged from the Mexican state of Jalisco -mariachi music, broad-rimmed sombreros, the Mexican Hat Dance – yet none so universally represent its rich heritage as tequila.

Tequila’s long tradition dates back to the 16th century when the Aztec people first fermented the fruit of the agave plant. When the Spanish conquistadors ran out of their supply of brandy, they sought what the indigenous people drank, tequila. They were of course enamored by the drink, and began to distill and produce it.

The tradition of harvesting the agave plants is a manual one, unchanged by technology and modern farming. The plants must be picked at precisely the right moment by knowledgeable jimadores. This delicate process and knowledge can only exist in Jalisco, where the agave grow.

Outside Jalisco’s capital city of Guadalajara, Meloza was born from one of only three tequila distilleries still using old organic methods. We start with 100% blue agave, choosing only the more mature plants for their natural sweetness, so we add no additional sugars. Our fine tequila is then aged in white oak bourbon barrels that have been lightly charred and scraped. This creates Meloza’s smooth and complex flavors in our four varieties: Reposado, Blanco, Anejo, and Extra Anejo. Each offers tequila connoisseurs a range of flavors and styles. From the citrusy notes of Blanco to the caramelly richness of Extra Anejo, Mexico’s honored tequila tradition can be tasted in each sip of Meloza.