Hiatus
We set out to create a premium tequila that reflects what’s important to us. We wanted an escape from the daily grind, the status quo. Read More
Hiatus Paloma
Made with Hiatus Reposado
Learn HowAbout
Tequila
Blanco
Flawlessly clear in the glass, our Blanco is bursting with aromas of roasted agave, fresh-cut grass, and tropical fruit. On the palate, it’s clean and complex tequila with a luxurious mouthfeel, ideal for sipping neat or in a craft cocktail.
100% AGAVEGold – SIP Awards (2024)
Silver – New York World Spirits Competition (2021)
Silver – San Francisco World Spirits Competition (2019)
Reposado
Our Reposado is rested for 6 months in reclaimed American Whiskey barrels giving it a pale straw hue. Caramelized agave, roasted red pepper, and cinnamon notes give way to hazelnut and vanilla. Silky with a touch of sweetness, enjoy this tequila on its own or in a premium cocktail.
100% AGAVE90 Points – Wine Enthusiast
Double Gold – SIP Awards (2022)
Double Gold – New York World Spirits Competition (2021)
Gold – San Francisco World Spirits Competition (2019)
Añejo
Aged for a full year in reclaimed American oak. Our Añejo pours a lush honey color. It opens with tantalizing aromas of dried herbs and candied fruit followed by hints of spices, cocoa, and toasted oak. Sip this tequila after dinner or try it in a rich dessert cocktail.
100% AGAVE95 Points – Wine Enthusiast
Silver – New York World Spirits Competition (2021)
Silver – San Francisco World Spirits Competition (2019)
Process
Agave
Hiatus Tequila is made from 100% blue Weber agave. While some cut corners by harvesting their agave before it’s ripe, we prefer to take our time. Our agave take up to 8 years to fully ripen. Learn More
Harvesting
Those who harvest agave for tequila production are known as “Jimadores”. They use virtually the same tools and methods their ancestors relied on for centuries. The work is still done entirely by hand. Learn More
Transportation
After harvesting the agave are hand loaded onto trucks for their final journey to the distillery. Learn More
Weighing & Sampling
Upon arrival to the distillery the agave laden truck is weighed and random agave samples are collected for inspection. Learn More
Unloading
Once the agave have been given the final approval, the truck proceeds to the receiving area where the agave are removed and stacked in front of the ovens. Learn More
Cooking
Automated cooking methods have become commonplace in Tequila. We prefer to use traditional stone ovens to gently steam-roast our piñas. Learn More
Milling
After baking, the agave must be crushed to extract its juice and sugars for fermentation. Nowadays, one of the most commonly used machines for this process is a mechanized mill that shreds the agave’s fibers, which can impart bitter flavors to tequila. We prefer a gentler crush. Learn More
Fermentation
At this stage, the sweet agave nectar is transformed. Fermentation occurs when yeasts feed on sugars, converting them to alcohol. It’s common for brands to use synthetic yeasts, but we rely only on the ambient yeasts native to the distillery. Learn More
Distillation
We use stainless steel pot stills equipped with copper coils. Copper is said to leach impurities from the spirit, rendering additional distillations unnecessary. Learn More
Filtration
After distillation, the tequila blanco is filtered through micro-cellulose fibers and carbon filters and oxygenated for 24 hours. Learn More
Bottling and Aging
We love our Blanco just the way it is; but it’s always exciting to see how we age our Reposado (rested) and Añejo (aged) in oak. Learn More
Culture
Recipes
Hiatus Margarita
Made with Hiatus Blanco
Learn How
Hiatus Mule
Made with Hiatus Blanco
Learn How
Hiatus Old Fashioned
Made with Hiatus Añejo
Learn HowPress
Los Angeles Wire
Hiatus Tequila Teams Up with MMA Star Michael Chandler in a Knockout Partnership
December 2023
Blog
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Exploring the Colorful World of Artist Miguel Ayuso: From Oaxaca to Brooklyn and the Art of Ofrendas
Hi Miguel! Give us a little background, where are you from, whats your family history?
I was born in Oaxaca, México, both my parents are from Oaxaca as well, although they are from different parts of the state. In 2005, I moved to Brooklyn after a 3 year long-distance relationship with a gringuita I fell in love with.
When did you know youd be in the arts?
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Buzzing Around Brooklyn With Local Artist Willow Ruth
This past Spring, we had the opportunity to work with yet another talented, emerging artist for our ongoing mural series. This time Brooklyn local, Willow Ruth, aka Brooklyn Buzzy shared her gift with the neighborhood by creating a large-scale mural on the sidewalk facing wall of one of Hiatus favorite accounts, The Springs Brooklyn. Lets get to know more about our creator!
Hi Buzzy! Give us a little background, where do you hail from?
We had the pleasure of a chat and a cocktail with NYC artist Shane Bullock. Shane is Jamaican-American, born in New Jersey and has been living in NYC for 15 years. With a B.A. in psychology, Shane has an ongoing interest in the subject, which informs his current artwork exploring human relationships. NYC has influenced his work heavily, finding the density and diversity of people living amongst each other inspiring on a daily basis.
A little background Shane,
We sat down with pilot Sarah Tamar in celebration of International Womens Day for a little Q&A about her exciting career as a seaplane pilot. Sarah has broken into the primarily male dominated world of aviation, with a special focus on seaplanes (a plane on floats that can take off and land on water). She has been flying for six years. Sarah was recently awarded the Women in Aviation International Martha R. King Scholarship as well as the JetStream Aviation Law Scholarship from Women in Corporate Aviation.
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A Few Questions With Chef Ariel Fox
Chef Ariel Fox was raised in Northern California, and attended the California School of Culinary Arts Le Cordon Bleu. Currently, the Executive Chef for all five of Dos Caminos locations in New York City. Most recently, Chef Ariel Fox was recently lauded as the winner of Chef Gordon Ramsays 18th season of Hells Kitchen: Rookies vs. Veterans.
What inspired you to become a chef?
Ariel Fox: Firstly,
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Discover how Nicholas Ruiz examines the relationship between mind and matter through bartending
A little background; where are you from, what inspired you to become a mixologist?
I am from Pelham Bay in the Bronx, New York. My inspiration for any work Ive done has always been to make people happy. Bartending is the perfect balance of physical and mental stimulation that I always wanted in a profession.
Blanco? Reposado? Or Añejo?
Blanco for its versatility.
What inspires you for new cocktail creations?
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New Jersey native Kitty Bernardo talks about her aspirations of living and bartending in NYC
A little background; where are you from, what inspired you to become a mixologist?
Im from New Jersey, but its always been a dream of mine to live and bartend in New York City ever since I was a kid. A lot of people find it odd that a child dreamt of bartending but thats what you get when you stay up late to watch Coyote Ugly and see what you perceive as a cast of strong,
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A Few Questions with Photographer Gabi Porter
For this interview, we spoke to photographer extraordinaire Gabi Porter. Known best as a NYC-based booze and hospitality photographer, her images have been published internationally and shes travelled the world eating and drinking all in the name of work. Normally youll find Gabi out capturing images of the rock-stars of the hospitality world, doing her magic at the industrys highest profile events. But, in this Pandemic period, we caught up with Gabi while quarantining at home with her Mom where she pushed her boundaries and managed to do a complete cocktail shoot for Hiatus Tequila in her living room!
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A Few Questions with Photographer Matt Mawson
Matt Mawson is a world-renowned photojournalist out of London and Mexico. We have been friends and fans of Matts for many years. His beautiful images of the distillery, where Hiatus is made at La Cofradía, and our agave harvest are featured on our first run of bottles, which made him a natural fit for our first Q&A subject. Matts raw style captures the unfiltered truth of Mexico. His photos have been featured in National Geographic and The Guardian.