DISCOVER THE LOST ART OF SMALL BATCH
PROLIJO TEQUILA
Prolijo celebrates the native people of Mexico. Our brand embodies the culture and traditions of a pre-colonial era. We’re proud of our Otomi and Purepecha heritage. We bring true Mexican flavors produced with Cultural Conscience. Prolijo means “to pay attention to detail.”
DISCOVER THE ART OF
PROLIJO TEQUILA
REGION: San Juanito
AGAVE TERROIR: Santa Maria del Oro
NOM: 1626
MAESTRO AGAVERO: Miguel Rios
MAESTRO TEQUILERO: Ricardo Rodríguez V.
MAESTRO DESTILADOR: Ricardo Rodríguez
PROCESS: Artisanal
PRODUCED: Small Batch
AGAVE: Tequilana Weber Variedad Azul
ROASTING: Stone Brick Oven
CRUSHING: Volcanic Stone Tahona
WATER: Deep Well Water
FERMENTATION: Open with Natural Agave Yeast
DISTILLATION: Twice in Stainless Steel Pot
ALC/VOL: 43 ABV / 86 Proof
AROMAS: Cooked Agave, Earthy
NOTES: Agave Roasted, Pepper, Bright, Long Finish
ADDITIVE-FREE
OUR AGAVE COMES FROM
4,000 FEET ABOVE SEA LEVEL
Our family grown agaves are located at the volcanic area of Nayarit. This land is rich with minerals producing agaves with beautiful fine sugars, giving a unique flavor profile to Prolijo Tequila.
ROASTING THE AGAVE IN A
STONE BRICK OVEN
Our masonry oven is operated by steam injection. During this process, the piñas caramelize, the fibers soften and this facilitates the extraction of sugars for fermentation.
CRUSHING AGAVE WITH A
TAHONA
Once cooked, the Tahona crushes the roasted piñas extracting the sugars.
OUR FERMENTATION IS OPEN
NATURAL YEAST
The liquid sugars are poured in. Water and agave yeast are added.
OUR DISTILLATION IS TWICE
STAINLESS
STEEL POT
Guadalajara is the birthplace of Mexican charreria and the lasso is the tool of the charros. We pay homage to the charreria by having the lasso on Prolijo Tequila bottles. The lassos are created by artisan women from Guadalajara, Oaxaca and Puebla.
We do this with Cultural Conscience.
