Don Felipe Camarena was born into a family that had distilled tequila since back in the early 1800’s. As tequila making was in his blood, he started distilling his own tequila, selecting only the ripest plants and using equipment from his family’s original distillery. Don Felipe passed the business to his son, Felipe J. Camarena Orozco, who in turn passed it on to his daughters, Lilianna and Gabriela, and to his son, Carlos, who today, as Master Distiller, maintains the standards of excellence set down by his grandfather, Don Felipe.
The agave used for Tapatio resposado are hand selected by Jimadores (specialist Mexican agave farmers) and delivered fresh to the distillery where they are hand cut and placed in the oven. The blue agave are slowly baked for four days to transform the raw material into sweet fructose sugar. Once baked, the blue agaves are crushed and pressed in a modified sugar cane mill to extract the sweet agave juice ("Mosto") which is then ready for fermentation. A selected fraction of freshly made "Mosto" is pumped into small wood fermenters to slowly ferment using a special in-house 75 year old yeast culture. Once the "Mosto" ferments into dry "Mosto Muerto" it is ready to be distilled. The Mosto Muerto goes on to be distilled in small 90-250 gallon Copper Alambiques Tequilano Pot Stills. Barely filtered to preserve mouth feel, texture and viscosity of the estate grown blue agave. Before bottling this tequila is aged in stainless steel for 6 months.