La Cofradía is located in the town of Tequila, on the slopes of the Tequila Volcano in the Lowlands (Valles) of Jalisco. The distillery takes its name from the Spanish word for a brotherhood or guild, and its members are traditionally called Cofrades. It was founded in 1970, drawn to the site by its shade trees, spring water, and proximity to agave.

The Hernández family oversees production, and their signature appears on every La Cofradía label. Agave is cooked in traditional stone-and-brick ovens, fermented in stainless steel, and double-distilled in stainless steel pot stills fitted with copper coils. Water is sourced from springs and deep wells on the volcano itself.

La Cofradía was founded in 1970 in the town of Tequila, Jalisco, and has grown into one of Mexico's largest tequila producers. The distillery is currently ranked the country's seventh-largest tequila exporter, shipping to more than 40 countries including the United States, Canada, Japan, Germany, France, Italy, and Spain.

Beyond its own label, the distillery has spent more than five decades as one of the industry's busiest contract producers, making tequila for upwards of 45 registered brands, including Casa Noble and Cinco de Mayo. La Cofradía's Reposado earned a Gold Medal at the 2012 San Francisco International Spirits Competition and scored 94 points from Guía Peñín.

La Cofradía Distillery was Clase Azul's original home. When Arturo Lomelí founded Clase Azul in 1997, the brand relied on contract distillation, and La Cofradía handled the initial production and bottling of the premium spirit in Jalisco's valley region. Beyond just the liquid, La Cofradía's long-standing tradition of housing its own tequilas in beautifully hand-painted, artisan ceramic decanters heavily influenced Clase Azul's iconic, signature bottle aesthetic. While they share this deep historical and creative connection, Clase Azul has since moved all production to its own private, dedicated estate to maintain complete independence in agave sourcing, fermentation, and distillation.

Most tequila houses pick a lane: build a house brand, or build a distillery for hire. La Cofradía does both from the same site, bottling its own range under the Hernández family name while producing spirits for dozens of other labels sold around the world.

What it brings to the shelf:

100% Blue Weber agave, cooked in traditional stone-and-brick ovens

Spring and deep-well water drawn from the slopes of the Tequila Volcano

Family-run since 1970, with Carlos Hernández Hernández's signature on every label

One of Mexico's largest tequila exporters, shipping to more than 40 countries

Contract producer for more than 45 registered brands, including Casa Noble and Cinco de Mayo

Gold Medal at the 2012 San Francisco International Spirits Competition for the Reposado

If you want a tequila made in the town that gave the spirit its name, by a family-run house that also supplies dozens of other brands, La Cofradía is worth the pour.

A traditional, volcano-fed process built to scale, running La Cofradía's own range alongside dozens of contract labels from the same site.

Agave: 100% Blue Weber, sourced from fields surrounding the town of Tequila, Jalisco.

Water: Spring and deep-well water drawn from the slopes of the Tequila Volcano.

Cooking: Slow-roasted in traditional stone-and-brick ovens.

Fermentation: Stainless steel tanks using the distillery's own yeast.

Distillation: Double distilled in stainless steel pot stills fitted with copper coils.

Ageing: Blanco is unaged. Reposado rests a minimum of six months, Añejo at least 12 months, and Extra Añejo a minimum of three years, across French oak and American bourbon barrels.

Stone-oven cooking, volcano-fed water, and a barrel programme running its own range alongside dozens of contract labels. That is what has kept La Cofradía going for more than 50 years.