THE TRUE SPIRIT
OF MEXICO

For many years, master distiller Arturo Fuentes Cortes dreamed of creating a superior tequila that captured the essence of Mexico. Having perfected the liquid, he needed a perfect brand.

THE BIRTH OF ROOSTER

The rooster – a well-known symbol of Mexico – was a natural choice, with the red rooster (the king of roosters) seeming especially appropriate.

TEQUILA VOLCANO

The shape of the bottle is inspired by the Tequila volcano, which can be seen in all its splendor from the distillery. Its cork is crafted in the traditional cork stopper style.

THE QUALITY THAT EXCITES

Made from 100% top quality agave juice, Rooster Rojo® is aged in controlled humidity to ensure a stable and sustainable process. Each batch is blended to ensure a consistent and delivered-to-perfection taste palate.

THE PROCESS / HOW THE MAGIC HAPPENS

LOCATION

Rooster Rojo® tequila is produced at “Fabrica de Tequilas Finos” distillery, located in the city of Tequila, Jalisco state of Mexico, at the foot of Tequila hill. The plant started its operations in the year 2000, but is located in a beautiful old colonial building of 1923.

AGAVE

Rooster Rojo® tequila is produced using only 100% Blue Weber agave. Agave comes from Los altos de Jalisco and Tequila region.

COOKING

The pinas, which arrive at the factory, are cut in parts of 2 or 4. We don’t use a diffuser – cooking is done in autoclaves with a help of the steam for 10 hours.

FERMENTATION

Special yeast is added to the juice. It’s been used since the beginning of the factory operations and is a well-kept secret of the master distiller. Fermentation lasts up to 72 hours before the liquid can be distilled.

DISTILATION

Double pot distilation is made in stainless steel pot stills that allow the preservation of natural flavors of the highest quality 100% agave.

FILTRATION

The water that’s used for Rooster Rojo® tequila blending is filtered through Mexican silver, it makes the drink softer and smoother. We’re the first ever tequila brand to do so.

AGING

Reposado tequila is matured in big French oak casks for at least 2 months. Añejo is matured in 200-liter used American oak bourbon casks for more than 12 months.