The PF monogram in its oval roundel sits on the neck of every bottle, here in Reposado terracotta.
The line across the top of the label. Additive-free, certified by the CRT: nothing added to what the agave made.
“Small” and “Batch” flank the fox on every label.
Pedro Furtivo means “Sneaky Pete” in Spanish. The crowned fox in the oval: Pedro, as the fable below him tells it.
“El viejo Pedro era el más fuerte y poderoso de todos los zorros maduros; afilado era su diente y lisa era su pata.” Mature Pedro was the strongest and mightiest of all the grown foxes; sharp was his tooth and smooth was his paw.
NOM 1360 is the official number of the distillery where Pedro Furtivo is made. CRT is the Consejo Regulador del Tequila, the council that oversees tequila; it certifies Pedro Furtivo as additive-free.
40% alcohol by volume, 80 proof, in a 750 ml bottle.
Made only from blue agave, with no other sugars: fully mature agave azul from the Martinez family estate in Ixtlahuacán del Río, Jalisco.
Tequila Reposado
Pedro Furtivo Reposado
The same estate agave, rested six months in ex-bourbon and ex-Bordeaux barrels until it takes on a slight, translucent amber. Sweet cooked agave all the way through, in harmony with cinnamon, vanilla and citrus.
The details
Sharp of tooth, smooth of paw
- 40%
- 80
- 750 ml
- 1360
- 6–7 years
- 6 months
Tasting notes
- Rich fruit with vanilla, butterscotch and baking spices.
- Sweet cooked agave throughout, in harmony with cinnamon, vanilla and citrus.
- Rested for 6 months in ex-bourbon and ex-Bordeaux barrels, developing a slight translucent amber color.
- Full viscous mouthfeel with a rich beautiful finish.
Reposado in the wild
The fable on the label
From the label
“El viejo Pedro era el más fuerte y poderoso de todos los zorros maduros; afilado era su diente y lisa era su pata.”
Mature Pedro was the strongest and mightiest of all the grown foxes; sharp was his tooth and smooth was his paw.
How it’s made
From the Agavero to the Tequilero
- Agave
- 100% agave azul: fully matured 6–7-year-old piñas from the Martinez family estate, Ixtlahuacán del Río, Jalisco
- Cooking
- Slow-cooked in large ovens to turn the starches into fermentable sugars; rested up to 48 hours
- Extraction
- Carefully shredded, the juice extracted
- Fermentation
- Wild yeast, open-air, 12 days; deep-well water from the Martinez family land and some rain water
- Distillation
- Double-distilled in traditional pot stills
- Resting
- 6 months in ex-bourbon and ex-Bordeaux barrels
- Bottling
- Details coming soon
Behind the bar
Made with Reposado
The other bottles
The cleverest, the strongest, the wisest
