The PF monogram in its oval roundel sits on the neck of every bottle, here in gold on Añejo navy.
Where the other labels say “Purveyors of Purity”, the Añejo carries its edition: Edición Exclusivo 1331, 2024.
“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.
“De todos los zorros, el viejo Pedro era el más sabio y legendario; largos eran sus colmillos y lisa era su pata.” Of all the foxes, old Pedro was the wisest and most legendary; long were his fangs 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.
43% alcohol by volume, 86 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 Añejo · Edición Exclusivo 1331
Pedro Furtivo 1331 Añejo
Edición Exclusivo 1331: estate agave aged over a year and bottled at 43%. Deep gold and full-bodied, with a velvety, spiced finish that takes its time.
The details
Long in the fang, smooth of paw
- 43%
- 86
- 750 ml
- 1360
- 6–7 years
- Over a year
Tasting notes
- Caramelized agave, orange blossom, Ugandan vanilla, and warm baking spices including nutmeg and star anise.
- Rich cooked agave layered with medium dark chocolate, white pepper, and subtle citrus undertones.
- Deep golden hue and full-bodied character.
- Smooth, lingering finish with a velvety mouthfeel and spiced complexity.
Añejo in the wild
The fable on the label
From the label
“De todos los zorros, el viejo Pedro era el más sabio y legendario; largos eran sus colmillos y lisa era su pata.”
Of all the foxes, old Pedro was the wisest and most legendary; long were his fangs 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
- Aging
- Aged over a year
- Bottling
- Details coming soon
Behind the bar
Made with Añejo
Añejo Old Fashioned
Añejo Highball
The other bottles
The cleverest, the strongest, the wisest
