Compoveda Tequila
Compoveda is Tequila for people who thought they’d never love Tequila.
For sipping, not shooting.
For sharing and for celebrating.
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Rediscover Tequila with Compoveda.
How Compoveda Tequila is Made
Compoveda ages in French and American Oak red wine barrels from California. Medium bodied, with notes of oak, vanilla, caramel, and hints of red jammy fruit, Compoveda is the new taste of Tequila.
AGAVE
Our agaves are grown by generations of agaveros, the both in the Valley of Tequila and the Los Altos region of Jalisco, depending on the expression.
HAND HARVESTING
After at least 7 years of maturation, only the highest quality agaves are selected and hand harvested by skilled jimadors.
SLOW ROASTING
Blue agaves are slow roasted in ovens for nearly two days, developing into deeply caramelized, and sweet cooked agave.
NATURAL FERMENTATION
Native yeasts from surrounding agave fields, citrus, and avocado trees impart an additional level of terroir in fermentation.
DOUBLE DISTILLED
Master Tequileros Alberto Partida and Sixto Veras approach distillation for our extra añejo and reposado expressions, respectively, with years of experience, double distilling for a smooth, ultra premium mouthfeel and flavor.
AGED, AND AGED AGAIN
Both of our Tequilas go through proprietary double aging. Our extra añejo Tequila, is aged first in used red wine barrels from Napa Valley, California, and finished in brand new French Oak for a total of 6 years while our reposado spends 8 months in used bourbon barrels before being finished in California Cabernet french oak barrels for an additional 3 months.