The PF monogram in its oval roundel sits on the neck of every bottle, here in Blanco blue.
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 joven Pedro era el más listo y astuto de todos los zorros jóvenes; afilado era su diente y suave era su pata.” Young Pedro was the cleverest and most cunning of all the young foxes; sharp was his tooth and soft 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 Blanco
Pedro Furtivo Blanco
Unaged, bottled at 40%. Fully matured agave azul from the Martinez family estate, slow-cooked, fermented with wild yeast and double-distilled: nothing added, nothing hidden.
The details
Sharp of tooth, soft of paw
- 40%
- 80
- 750 ml
- 1360
- 6–7 years
- Unaged
Tasting notes
- Bright agave with notes of olive, pepper, minerality and fresh herbs.
- Richly complex cooked agave with notes of fresh cut grass and a touch of earthiness.
- Natural, crystal clear color, delightfully explosive to sip.
- Full viscous mouthfeel with a long beautiful finish.
Blanco in the wild
The fable on the label
From the label
“El joven Pedro era el más listo y astuto de todos los zorros jóvenes; afilado era su diente y suave era su pata.”
Young Pedro was the cleverest and most cunning of all the young foxes; sharp was his tooth and soft 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
- Unaged: no time in wood
- Bottling
- Details coming soon
Behind the bar
Made with Blanco
The other bottles
The cleverest, the strongest, the wisest
