We set out to create a premium tequila that reflects what’s important to us. We wanted an escape from the daily grind, the status quo. Read More
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 reclaimed 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 this tequila on its own or in a premium cocktail.100% AGAVE
Aged for a full year in reclaimed American oak. Our Añejo pours a lush honey color. It opens with tantalizing aromas of dried herbs and candied fruit followed by hints of spices, cocoa, and toasted oak. Sip this tequila 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 agave take up to 8 years to fully ripen. Learn More
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. Learn More
After harvesting the agave are hand loaded onto trucks for their final journey to the distillery. Learn More
Upon arrival to the distillery the agave laden truck is weighed and random agave samples are collected for inspection. Learn More
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. Learn More
Automated cooking methods have become commonplace in Tequila. We prefer to use traditional stone ovens to gently steam-roast our piñas. Learn More
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. Learn More
At this stage, the sweet agave nectar is transformed. Fermentation occurs when yeasts feed on sugars, converting them to alcohol. It’s common for brands to use synthetic yeasts, but we rely only on the ambient yeasts native to the distillery. Learn More
We use stainless steel pot stills equipped with copper coils. Copper is said to leach impurities from the spirit, rendering additional distillations unnecessary. Learn More
After distillation, the tequila blanco is filtered through micro-cellulose fibers and carbon filters and oxygenated for 24 hours. Learn More
Ariel Fox was raised in Northern California, and 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.
Welcome to Hiatus Tequila!
Much more than a Spirits brand, going on “a hiatus” is a way of life. It’s been quite the journey but here we are, a life-long dream of mine is now a reality.
To me, hiatus is about taking a step back from all the clutter that surrounds us in our daily lives, slowing down and reflecting on what’s most important for our mind,