Tequila Bribón One of the Best-Kept Secrets in Tequila
Tequila Bribón’s story was set into motion by a pair of multi-generational families who came together with a common goal: to create a new standard in premium tequila.
The Orendains are one of the four founding families of tequila in Mexico — they’ve been crafting the spirit since 1840, establishing their first distillery in the village of Tequila in 1924. With nearly 200 years of heritage and a passion for expressing Mexico’s unique terroir, they are renowned for producing bold, sophisticated, and approachable tequila.
In 1996, they forged a partnership with distinguished importers of fine wine and spirits the Taub family — whose own storied history in spirits production dates to pre-Prohibition. What followed was a fusion of old-world traditions and modern technology that yielded a superior-quality tequila that could be embraced by everyone from seasoned tequila aficionados to curious explorers.
Tequila Bribón Highlights
Tequila Bribón is an exciting collaboration between the Orendains of Casa Don Roberto (one of the “Founding Families of Tequila”) and the Taubs (a family with a storied distilling history that dates to pre-Prohibition).
It is handcrafted by one of the first female master tequila distillers, Esthela Anguiano, who’s been perfecting her art for more than 30 years.
Tequila Bribón’s eye-catching packaging, strong family history, and extraordinary quality set it apart in a crowded landscape.
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Founded
2016 -
Location
Jalisco, Mexico -
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Tequila’s Legend of El Bribón
Jalisco, Mexico: where legends are created and tequila is born. Once upon a time, somewhere outside the town of Tequila, lived a wildly charismatic and courageous character they called “El Bribón.” During his fabled travels across Mexico, he lived life to the fullest and lifted the spirits of every man and woman who was fortunate enough to share time — and tequila — with him. Today, his ethos is ingrained in every bottle of Tequila Bribón: set your own rules, never accept negativity, and (above all) always embrace life with fine tequila in your hand.
Crafting a Legend
Production of Tequila Bribón begins with the piña, or heart, of a fully matured Weber Blue agave plant (average age between 7 and 10 years). The plants are technically a succulent, and thrive in the silicate-rich, red volcanic soils of the Tequila region. Jimadors unearth the ripened piñas by hand — which weigh a hefty 40-70 pounds each! — as soon as the plants reach 25-27 brix. They trim off the jagged leaves using a razor-sharp tool called a coa before sending the piñas to the distillery where they’re thoroughly inspected and cooked in stainless steel ovens for eight hours at 212°F. The cooked piñas are shredded in a five-stage shredder before going into stainless steel fermentation tanks; after up to 40 hours, a ferment is produced that ranges from 6-7% ABV.
Double distillation takes place in stainless-steel pot stills and copper column stills. Depending on the expression, the tequila may spend time in barrel before being bottled. (Bribón Reposado rests in toasted American oak for six to nine months while Bribón Añejo rests in ex-Bourbon barrels for 18 months.)
Blazing Trails in Tequila for Over 30 Years
Breaking down barriers is second nature to Esthela Anguiano. She has been a part of the Casa Don Roberto family for more than 30 years and is also one of the very first female master tequila distillers in the world. But before she found her passion and moved to the town of Tequila in Jalisco, she earned a degree in Chemical Engineering from the University of Guadalajara, making her an early STEM (Science, Technology, Engineering, Math) pioneer for the Latina community.
