Noun \ hi·a·tus
An interruption in time or continuity: a pause, or break; especially a period when something (such as a typical activity) is interrupted…
Our Reposado is rested 6 months in recycled American whiskey barrels, giving it a pale straw hue. Caramelized agave, roasted red pepper, and cinnamon notes give way to hazelnut and vanilla. Silky with a touch of sweetness, enjoy it on its own or in a premium cocktail.100% AGAVE
Aged for a full year in recycled American oak, our Añejo pours a lush honey color. It opens with tantalizing aromas of dried herbs and candied fruit followed by hints of baking spices, cocoa, and toasted oak. Sip it after dinner or try it in a rich dessert cocktail.100% AGAVE
Hiatus Tequila is made from 100% blue Weber agave. While some cut corners by harvesting their agave before it’s ripe, we prefer to take our time. Our plants take up to 8 years to fully ripen.
Those who harvest agave for tequila production are known as jimadores. They use virtually the same tools and methods their ancestors relied on for centuries. The work is still done entirely by hand.
After harvesting the agave they are hand loaded onto trucks for their final journey to the distillery.
Weighing & Sampling
Upon arrival to the distillery the agave laden truck is weighed and random samples are collected from various agave for inspection.
Once the agave have been given the final approval, the truck proceeds to the receiving area where the agave are removed and stacked in front of the ovens.
Automated cooking methods have become commonplace in tequila. We prefer to use traditional stone ovens to gently steam-roast our piñas.
After baking, the agave must be crushed to extract its juice and sugars for fermentation. Nowadays, one of the most commonly used machines for this process is a mechanized mill that shreds the agave’s fibers, which can impart bitter flavors to tequila. We prefer a gentler crush.
At this stage, the sweet agave nectar is transformed. Fermentation occurs when yeasts feed on sugars, converting them to alcohol. Yeasts are found both on the plants and living ambient in the environment. It’s common for brands to use synthetic yeasts, but we rely only on the ambient yeasts native to the distillery.
Tequila regulations call for it to be distilled at least twice. We use stainless steel pot stills equipped with copper coils. Copper is said to leach impurities from the spirit, rendering additional distillations unnecessary.
After distillation, the tequila blanco is filtered through micro-cellulose fibers and carbon filters and oxygenated for 24 hours.
For this Hiatus Interview we spoke to celebrity chef Ariel Fox. Raised in Northern California, Fox attended the California School of Culinary Arts’ Le Cordon Bleu. The Concept Executive Chef for all five of Dos Caminos locations in New York City, Fox was recently lauded as the winner of Chef Gordon Ramsay’s 18th season of Hell’s Kitchen: Rookies vs. Veterans.
Matt Mawson is a world-renowned photojournalist out of London and Mexico. We have been friends and fans of Matt’s for many years. His beautiful images of the distillery, where Hiatus is made at La Cofradía, and our agave harvest are featured on our first run of bottles, which made him a natural fit for our first Q&A subject. Matt’s raw style captures the unfiltered truth of Mexico. His photos have been featured in National Geographic and The Guardian.