Abraham Montes began farming Blue Weber agave in Amatitán in the Tequila Valley (Los Valles) of Jalisco, in the early 1920s. His sons & grandsons grew agaves for other tequila producers before establishing their own brand in 1995. Don Abraham is run by 3 brothers – Álvaro, Eladio, & Carlos Montes. Their father worked as a batidor, one of the workers who got inside fermentation vats to separate macerated agave fibers from the sugars (aguamiel, “honey water”).
After nearly a decade of trial & error, the Montes brothers found their mojo & Don Abraham began to steadily grow by 2004. Distillery Tequila Las Americas initially produced only their own house brand, Don Abraham, but today produces a large number of other contract brands, one of which, the excellent 123 Organic, will be featured in a future iteration of this series.
Don Abraham is produced regularly but not necessarily every year when the Montes brothers find it more profitable to focus on distilling & producing for their clients’ brands instead. Continuing their family’s history as agave ranchers, the brothers use their own farmed agaves to produce their tequilas.
Tequila Las Americas cooks its harvested, certified organic Valley agaves in both stone/brick ovens (hornos) & autoclaves before using a roller mill to extract the aguamiel. For fermentation, it uses open-air stainless-steel vats. The aguamiel is then 2x-distilled in stainless-steel pot stills with copper coils. Its aged Don Abraham tequilas are placed in ex-bourbon American White Oak barrels for 9 months (reposado), 14 months (añejo), or 36 months (extra añejo). The brand is reportedly working on producing some high proof (for tequila) aged expressions.
Don Abraham is well-regarded for its agave-forward aroma/flavor profiles & high-quality techniques.
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