Flecha Azul tequila is made by a collaboration between Mexican professional golfer Abraham Ancer and entrepreneur Aron Marquez. The story behind the creation of Flecha Azul is rooted in their friendship, love for Mexican culture, and the pursuit of the American Dream.
Abraham Ancer, hailing from Reynosa, Mexico, has made a name for himself in the world of professional golf. His passion for the sport and his Mexican heritage have always been intertwined. Growing up, Ancer was exposed to the vibrant culture, rich history, and traditions of Mexico. This love for his roots eventually led him to explore the world of tequila.
On the other hand, Aron Marquez, an entrepreneur with a deep appreciation for Mexican culture, also shared a vision of creating a tequila brand that truly represented the essence of Mexico. Marquez's interest in tequila was sparked by his travels through Mexico, where he discovered the craftsmanship and artistry behind the production of this iconic spirit.
The friendship between Ancer and Marquez, combined with their mutual passion for tequila, laid the foundation for the creation of Flecha Azul. They saw an opportunity to bring their shared vision to life and create a tequila brand that would not only embody the spirit of Mexico but also resonate with people from all walks of life.
To bring their vision to fruition, Ancer and Marquez partnered with a team of experienced tequila producers in Mexico. These producers, who have a deep understanding of the art of tequila-making, play a crucial role in ensuring that Flecha Azul tequila meets the highest standards of quality and authenticity.
The production process of Flecha Azul tequila begins with the careful selection of blue Weber agave, which is the key ingredient for tequila. The agave plants are grown in the highlands of Jalisco, Mexico, where the volcanic soil and ideal climate contribute to the development of rich and flavorful agave.
Once the agave plants reach maturity, they are harvested by skilled jimadores, who have honed their craft over generations. The jimadores carefully remove the leaves from the agave, leaving behind the piña, the heart of the plant. These piñas are then transported to the distillery for processing.
At the distillery, the piñas are roasted in traditional brick ovens, a technique known as “slow cooking.” This process allows the flavors and sugars in the agave to develop fully. After roasting, the piñas are crushed to extract the sweet juice, which is then fermented using natural yeast.
The fermented juice, also known as mosto, is then distilled in traditional copper pot stills. This distillation process is carried out in multiple stages to ensure the removal of impurities and the preservation of the tequila's unique flavors and aromas.
Once the tequila has been distilled, it is aged in oak barrels to enhance its character and complexity. The aging process allows the tequila to develop flavors of vanilla, caramel, and spice, while also mellowing out any harsh edges.
Throughout the production process, Ancer and Marquez work closely with the tequila producers to ensure that every bottle of Flecha Azul tequila reflects their shared vision and dedication to quality. They are involved in every step, from the selection of agave to the final bottling, ensuring that each batch meets their exacting standards.
Flecha Azul tequila is the result of a collaboration between Abraham Ancer and Aron Marquez, two individuals who share a passion for Mexican culture and the pursuit of excellence. With the help of experienced tequila producers in Mexico, they have created a tequila brand that embodies the spirit of Mexico and represents their love for their heritage. The attention to detail and commitment to quality is evident in every bottle of Flecha Azul, making it a true reflection of the artistry and craftsmanship behind tequila production in Mexico.