Ultra-Premium Tequila

Crafted Authentically in Jalisco, Mexico
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100% Blue Weber Agave

Our Tequilas

Flecha Azul is more than tequila, it's a lifestyle.

Our tried-and-true process honors our Mexican heritage with a modern approach, every step of the way.

Today, we pursue our love for Mexican heritage with an undeniable love for tequila.

True to Heritage and Authenticity

On the mission to make incredible tequila, we thought to have the best tequila on the planet, we need the best agave on the planet. Our agaves are grown in the heart of Tequila, Jalisco, known for its unique geography and one-of-a-kind soil that produces the finest Blue Weber Agave in the world.

Our Process

Our agave is grown in the heart of Tequila, Jalisco, known for its unique geography and one of a kind soil that produces the finest Blue Weber Agave in the world.

Flecha Azul - the field process- Agave Plant

The Field


The Field

The lands on which our tequila is born has a vast reach of more than 5,000 hectares of the finest Blue Weber Agave plants on the planet.

Our agave fields are beautiful and calm, set on the slopes of the historic Jalisco volcano. Endowed with the unique attributes that enable the agave to fully mature within the fullness of the lands’ natural volcanic water source and climate. Agave Azul (Blue Weber) is only grown in small regions of Mexico located in Tequila, Jalisco.

Flecha Azul - the harvest process

The Harvest


The Harvest

We harvest and select our Agave Azul (Tequilana Blue Weber) plants at full maturity, 8 years old.

After full maturity, our jimadores use a sharp tool called a “coa” to remove the thick and sharp blades of agave to expose the agave’s heart, known as the “piña” or pineapple.

the cooking process - pinas in oven

The Cooking


The Cooking

Our piñas are cooked in traditional masonry ovens to release a delicious sweet substance called mosto.

Although it takes longer, Flecha Azul Tequila only cooks our piñas in traditional brick ovens — this ensures that we protect the sweet and rich flavors of the piñas, all while honoring the heritage of tequila making.

The fermentation process - distillation

The Fermentation


The Fermentation

The mosto is then moved into the fermentation process, where it remains for about 72 hours to ferment into alcohol. It will then go through at least two distillations to become Flecha Azul Tequila.

Our Cristalino Tequila is aged as an Añejo tequila for 18 months, then triple-distilled to become our crystal-clear Cristalino, an even-more premium version of our standard Añejo.

Distillation - distillery process




After the fermentation process, the mosto is transferred for two rounds of distillation.

Our Cristalino is triple-distilled producing bright, crisp tasting notes with an ultra-smooth finish.

aging process - wooden barrel




During the aging process, our tequila is first stored in aging tanks — then placed into exclusive ex-Bourbon, American Oak Barrels for the aging process.

These barrels help produce the extensive tasting profiles for all of our aged tequilas.

Meet the Founders

Co-founders and long time friends Aron Marquez and Abraham Ancer shared a strong passion for tequila. They wanted to create an elegant brand that honored their Mexican heritage and tasted incredible.

Introducing Flecha Azul Tequila—Crafted Authentically in Jalisco, Mexico. The name itself holds significance, the word “Flecha” translates to “arrow.” An arrow can only be shot and propelled forward when pulled backward. This concept defines Marquez’s and Ancer’s lives. Both rooted in humble beginnings, Marquez and Ancer are a true testament to the American Dream.

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