CALAVÉ: WHERE CALIFORNIA MEETS AGAVE

Our spirits are crafted exclusively from agave cultivated in California. Each bottle indicates the region of California from which it was harvested.  With every sip, you can experience the vibrant character of California-grown agave, which is carefully processed and distilled to preserve and accentuate its natural complexity. The result is a spirit that stands apart, offering a clear expression of the agave’s true qualities. 

We use traditional methods and small-batch production to carefully craft our agave spirits. No corner is cut that may sacrifice quality.  Check out our process page to see how we take each batch of agave from field to bottle.  Each step is closely monitored, ensuring the final product highlights the agave's true character and offers complex aromas and flavors. From the first taste to the lingering finish, you'll notice a remarkable clarity and balance, the hallmark of our dedication to traditional methods and uncompromising quality.

By being classified as an agave spirit rather than Tequila, we aren't restricted from being upfront about our additive usage, or rather, lack thereof. Our agave spirits are created with a strict commitment to purity—completely free of any additives. We do not include added flavors, colors, aromas, or chemicals during our production process. By avoiding these additions, the genuine character of the agave remains intact. This approach allows for an authentic tasting experience, where the true essence of agave can be appreciated in every sip. 

Beginning in the field, and continuing to the bottle, sustainability is at the heart of CALAVÉ's business model.  Agave is a naturally drought tolerant crop, requiring very little water and almost zero chemicals to grow a healthy crop.  Our distillery runs off solar power, and our bottle and packaging materials are made from recycled materials.  After production of a batch of agave spirit, the "bagasse" - or fibers leftover after fermentation and extraction - are returned to the field from which they were harvested and tilled back into the soil to compete the cycle.