Don Levi & Sustainable Tequila
Responsible Agave Farming
Sustainability from the start:
Our agave is grown for at least six years to reach full maturity on estate-owned, fully traceable fields.
We set aside a percentage of the agave crop to flower so the seeds can be cultivated into new plants.
We also employ local agave farmers and jimadors on a full-time basis, providing fair wages and job security.
Wildlife Conservation
In Mexico, the nectar from our agave plants provides sustenance for a wide variety of long-nosed agave bats, which in turn pollinate our agaves.
Responsible agave farming is also vital to conserving these bats and ensuring that this important symbiotic relationship is not disturbed.
Traditional Small Batch Production
The piñas of our agaves are roasted in centuries-old hornos (brick ovens) to extract the nectar, and we only ever use fully mature crops.
We do not use diffusers, as they can have negative impacts on agave plants, the environment, and local livelihoods, while also producing an inferior taste. Although diffusers may be more efficient and are commonly used in mass-production tequila brands, we believe in traditional methods rather than using acid baths to extract sugars from under-ripe agave.
The water used in our tequila production is sourced from a local volcanic spring that occurs naturally on-site at the distillery.
Zero Waste
At Don Levi Tequila, our tequila production operates with zero waste.
All spent materials from the production process are composted or donated to local farmers for agriculture and the cultivation of new agave plants.
Carbon Offsetting
We are also offsetting our carbon with the goal of eventually becoming carbon neutral, and then carbon negative.
Since April 2025, we have partnered with Treenation to plant over 1,000 trees, helping to offset 50,000 kg of carbon.
This is a small step, but as we grow, we aim to increase and expand our carbon-offsetting initiatives.