OUR PROCESS
A TEQUILA UNLIKE
ANY OTHER.
Celosa is a 100% organic, ultra-premium Joven Rosa Tequila, produced with blue weber agaves grown and harvested at their peak age of 7 years in the highlands of Jalisco, Mexico. The secret of Celosa lies in the blend of traditional know-how and a unique process which allows our tequila to rest in aged French oak red wine barrels, sourced from Napa Valley and previously used to age Pinot Noir and Cabernet Sauvignon. This innovative process softens the tequila and gives it a silky finish along with a distinctive rosé color.
TRADITION
Founders Jose A. and Esteban G. Beckmann and Paul Pietrini bring their legacies of craft and luxury to every aspect of Celosa. Jose, a 12th generation Tequila maker, along with maestro tequilero Marco Plaza and Hacienda La Capilla, work in tandem to ensure Celosa’s quality standards are always satisfied, while Paul’s keen eye and unique understanding of the luxury world was passed on by his grandfather, who was the Global CEO of Chanel for nearly two decades.
This partnership between Mexican craftsmanship and French luxury created the perfect blend for Celosa to come to life.
HARVESTING
HARVESTING
Our experienced maestro tequilero only uses 7-year-old blue weber agave, ensuring that the heart of the agave is succulent enough for the production of our tequila.
AUTOCLAVE OVEN
AUTOCLAVE OVEN
After harvesting the agave hearts, they are carefully cooked for 8 hours in traditional autoclave ovens then rested for 4 hours. The “piñas” are then ground in order to extract the agave juice.
FERMENTATION
FERMENTATION
The juice is left to ferment for 72 hours using a special strain of yeast which transforms the sugar into alcohol.
DISTILLATION
DISTILLATION
Our tequila is then distilled twice in copper alembics. An alembic is a kind of still that has been used since ancient times and continues to be used even today for ultimate distillation.
FILTRATION
FILTRATION
The tequila then runs through carbon filter, making it a cristalino, removing the sting for smoother sipping.
RED WINE BARREL AGING
RED WINE BARREL AGING
Our tequila is then rested for 28 days in French oak red wine barrels, sourced from Napa Valley, previously used to age Pinot Noir and Cabernet Sauvignon. This adds a subtle cherry top note to its nose, with crushed red berry and vanilla undertones upon the palate, and a soft rosé hue to the body.
HARVESTING
HARVESTING
Our experienced maestro tequilero only uses 7-year-old blue weber agave, ensuring that the heart of the agave is succulent enough for the production of our tequila.
WHAT WE VALUE
Celosa emanates from the profound bond between the land and its people.
Within our distillery team, over 70% are women.
SINGLE ESTATE PRODUCED
Our agaves are harvested individually by “jimadores” when they reach perfect maturity.
ADDITIVE
FREE
The excellence of Celosa resides in the fusion of centuries old skills and savoir-faire, guaranteeing the highest quality process from field to bottle.
RESPECT FOR TRADITION
Our tequila is made in the “Hacienda la Capilla”, one of Mexico’s best distilleries, located in the State of Jalisco, east of Guadalajara.
A NEW TYPE OF TEQUILA
The natural rosé color of our tequila, its texture, and taste are the result of the perfect marriage between our liquid and the essence of red wine grapes. The magic happens when we leave our tequila in red wine barrels. These barrels, which come from one of the best wine estates in Napa Valley, accelerate the aging process of our tequila, giving it an incomparable texture and softness.
Celosa aspires to change the industry by creating a tequila with a warmer texture, modern image, and unique taste. Celosa isn’t like other tequilas, it revitalizes the spirit by offering an extraordinary, sensorial experience from start to finish. Its unique character will seduce you with its exquisite taste and elegant, sober, and meticulous design.
FROM JALISCO
