Our Origin
Where OTP began and where it's going.
OTP was born from a simple belief: great tequila should be transparent.
Crafted from 100% Blue Weber agave, every bottle reflects a commitment to authenticity, traceability, and uncompromising quality. We believe exceptional tequila should be defined not by marketing claims, but by verifiable production methods and meticulous attention to detail.
From estate-grown agave and traditional brick-oven cooking to closed-vat fermentation, hybrid distillation, and American oak aging, every step of our process is intentional, documented, and designed to deliver consistency from batch to batch.
To maintain that standard, OTP is produced in small batches of approximately 2,500 bottles. This limited-scale approach allows greater oversight throughout production, ensuring that every bottle meets the same level of quality, character, and craftsmanship.
By combining traditional methods with modern precision, OTP is setting a new standard for ultra-premium tequila, one built on transparency, consistency, and trust.
Quality without compromise. Transparency without exception.
Our Tequila Master
OTP is produced in partnership with Leocadio Raygoza, known as "Don Cayo," master distiller at our production facility in Jalisco.
Born into the culture of agave and dedicated to the craft from an early age, Don Cayo combines generations of tequila-making tradition with a deep understanding of modern fermentation and distillation techniques. He developed the proprietary native yeast culture used in OTP's closed-vat fermentation process and personally oversees every stage of production, from estate-grown agave selection to final distillation.
His expertise ensures consistency, authenticity, and exceptional quality in every batch, preserving the heritage of tequila while embracing innovation where it matters most.
How OTP Is Made
Great tequila starts with great ingredients, but it is defined by the choices made at every stage of production. At OTP, we believe transparency matters. That's why we openly share the methods behind every bottle, from estate-grown agave in Jalisco to fermentation, distillation, and aging. No shortcuts. No mystery. Just a process built on quality, consistency, and craftsmanship.
Agave Terroir
OTP begins with 100% Blue Weber agave grown in the volcanic soils of El Arenal, Jalisco. Harvested at full maturity, each plant develops the natural sugars and complex flavors that define our tequila.
Cooking
The agave is slowly cooked in traditional brick ovens using steam injection for 48 hours. This gentle process converts starches into fermentable sugars while preserving the agave's natural character.
Extraction
Cooked agave is processed through a roller mill to efficiently extract its juices while maintaining consistency and preserving the authentic profile of the agave.
Fermentation
Agave juice and fiber are fermented together in closed stainless steel tanks. This full-fiber fermentation develops richer aromas, greater complexity, and a fuller mouthfeel.
Distillation
OTP is double-distilled in a hybrid still that combines stainless steel efficiency with a copper-lined dome. The result is a clean, refined spirit that retains the true essence of the agave.
Aging
Our Reposado and Añejo expressions mature in ex-bourbon American oak barrels, developing notes of vanilla, caramel, and toasted oak while allowing the agave character to remain at the forefront.
OTP is not just tequila. It's a standard, one we set for ourselves, and hold ourselves to, with every bottle we produce.