Milagro was founded by Daniel Schnieweiss and Moises Guindy, natives of Mexico City who met in college when they were very young. Both were going to continue the work of their fathers, engaged in tequila production, and decided to create the best brand of «drink of the gods», perfecting manufacturing techniques that have not changed for centuries. So, after several years of research, the magnificent Milagro tequila was born. Today, as well as more than a century ago, Milagro is made almost by hand, so it is produced in tiny quantities. Only mature blue agave aged from 8 to 12 years is used for its production, grown in the unique climatic conditions of Mexican Jalisco. In a small factory, tequila is aged in clay ovens six times longer than other producers usually, resulting in the highest quality juice, which is not double, but triple distilled. All this eventually gives rise to tequila, the taste and aroma of which have no equal.
The Reposado and Anejo varieties are aged in oak barrels for longer than is customary in the industry. Premium bottles are blown using unique technology and processed by hand.