Awevo FAQ
What is Awevo Tequila?
Awevo is a tequila blanco made from 100% Agave Azul at Destiladora Refugio (NOM 1549) in El Arenal, Jalisco. It's certified by the CRT, carries the tequila D.O.P. and is bottled at 40% ABV. The brand is based in San Diego.
How do you say Awevo?
a-WAY-vo.
Where is Awevo made?
At Destiladora Refugio in El Arenal, Jalisco. That's the distillery behind NOM 1549, the number printed on every bottle.
What does NOM 1549 mean?
Every real tequila carries a NOM number that identifies the distillery that made it. 1549 is Destiladora Refugio. You can look it up in the CRT's public registry.
How is Awevo cooked?
Only in hornos, traditional ovens, for 48 hours at 180°F. Slow cooking turns the agave's starches into sugar before it's crushed, fermented and distilled.
Is Awevo 100% agave?
Yes. 100% Agave Azul (blue Weber), certified by the CRT. Look for "100% agave" on any tequila label. Without it, the bottle can be a mixto, which only has to be 51% agave.
When was the first harvest?
June 24–27, 2026, at Destiladora Refugio in El Arenal.
When and where does Awevo launch?
San Diego, with a target date of December 1, 2026. We'll list every bar, restaurant and shop on our where-to-buy page as they sign on.
Can I buy Awevo online?
No. Awevo Tequila isn't sold online. Our online shop sells merchandise only.
I run a bar or shop. How do I carry Awevo?
Use the form on our where-to-buy or trade page and we'll follow up personally.
How many calories are in a pour?
About 98 calories per 1.5 oz pour, like most 80-proof spirits.
What does "Soy tu esquina y sigue luchando" mean?
Roughly: "I'm in your corner, so keep fighting." It's our slogan.
What does hornos-cooked tequila mean?
It means the agave was steamed in hornos, traditional brick or stone ovens, instead of a steel autoclave or a diffuser. Hornos run at low pressure, so the cook takes much longer. Awevo's agave cooks in hornos for 48 hours at 180°F at Destiladora Refugio in El Arenal.
What do hornos do to the flavor?
A long, gentle cook gives the agave time to turn sweet without scorching. Lots of tasters find horno tequila has more cooked-agave, caramel and baked-fruit notes. It's a tendency, not a guarantee, since fermentation and distillation matter too. More on hornos.
Hornos vs. autoclave vs. diffuser: what's the difference?
Hornos are slow masonry ovens. Autoclaves are pressure cookers that cook agave in hours, and good distilleries use them. Diffusers pull sugar from shredded raw agave with hot water before cooking, which is fast and efficient. All three can make 100% agave tequila. Awevo uses hornos only.
How do I spot real 100% agave tequila?
Check the label for "100% agave" or "100% puro de agave." Without it, the tequila may be a mixto, which only needs 51% agave sugar. Then find the NOM number, which every tequila must carry, and look for the CRT mark. You can look up any NOM in the CRT's public registry.
What does D.O.P. mean on tequila?
Denominación de Origen Protegida, a protected designation of origin. Tequila can only be made in defined areas of Mexico, mainly Jalisco plus parts of four other states, from blue Weber agave. Awevo is made in El Arenal, Jalisco, inside that region.
Blanco, reposado or añejo: what's the difference?
Time in oak. Blanco is unaged or rested only briefly, so it tastes most like agave. Reposado rests in oak at least two months, añejo at least a year, extra añejo at least three. Awevo is a blanco.
Is there a guide for bartenders?
Yes. Our bar guide covers how to describe Awevo, hornos in one line, reading a label, tasting, pairings, house specs and serving responsibly.
Want the longer stories?
Read Hornos vs. autoclave, From field to horno: the first Awevo harvest and The agave fields of El Arenal.
Last updated October 25, 2026.
Please enjoy responsibly. 21+ only.