San Matias
San Matias is a Mexican spirits producer best known for its tequila, crafted from blue Weber agave grown in the state of Jalisco. The brand operates within the traditional tequila-producing region and offers expressions across the standard classifications recognized under the tequila denomination of origin.
As with other tequila houses, San Matias produces spirits distilled from cooked and fermented agave, bottled at the categories consumers expect: blanco, reposado, and añejo. Its lineup appeals to drinkers seeking authentic Mexican tequila for sipping and mixing alike.
San Matias is a Mexican spirits producer best known for its tequila, crafted from blue Weber agave grown in the state of Jalisco.
Read more about San Matias
San Matias is a Mexican spirits producer best known for its tequila, crafted from blue Weber agave grown in the state of Jalisco. The brand operates within the traditional tequila-producing region and offers expressions across the standard classifications recognized under the tequila denomination of origin.
As with other tequila houses, San Matias produces spirits distilled from cooked and fermented agave, bottled at the categories consumers expect: blanco, reposado, and añejo. Its lineup appeals to drinkers seeking authentic Mexican tequila for sipping and mixing alike.
Background and Origin
Tequila can only be legally produced in designated regions of Mexico, primarily the state of Jalisco, under the tequila denomination of origin (DO). Producers like San Matias source blue Weber agave, the only agave variety permitted for tequila, and follow regulated production standards overseen by the Consejo Regulador del Tequila (CRT).
The tequila-making tradition in Jalisco spans generations, with the town of Tequila and the surrounding highlands (Los Altos) forming the heart of the industry. Agave plants require several years to mature before their piñas—the cores—are harvested for distillation, making tequila a spirit rooted in patience and craftsmanship.
Production and House Style
Tequila production begins with harvesting mature agave, then cooking the piñas to convert their starches into fermentable sugars. Traditional methods use brick ovens or autoclaves, followed by crushing, fermentation, and typically double distillation to produce the finished spirit.
The final character of a tequila depends heavily on aging. Blanco (or silver) tequila is unaged or briefly rested, showcasing bright, peppery agave notes. Reposado is aged in oak from two months to under a year, gaining subtle vanilla and caramel tones, while añejo matures at least one year for deeper, oak-driven complexity.
Expect a range of styles across San Matias offerings, from crisp unaged expressions ideal for cocktails to smoother aged bottles suited for slow sipping. Serving neat, on the rocks, or in classic drinks like the margarita and paloma all highlight different sides of the spirit.
Buying and What to Expect
When choosing a tequila, consider how you plan to use it. Blanco tequilas shine in mixed drinks where agave brightness cuts through citrus and other ingredients, while reposado and añejo bottles reward those who prefer sipping and appreciate barrel-derived nuance.
Look for '100% agave' on the label if you want tequila made entirely from blue Weber agave without added sugars from other sources. This distinction separates premium tequilas from mixto styles and is a reliable indicator of quality and authentic flavor.