Award-Winning Tequila Making a Home in Canton

Go in almost any restaurant in Canton these days, and you will find CaliFino Tequila on the menu. The popular craft tequila has made a local name for itself since the California-based company located its Southeast operation to The Mill on Etowah just a couple of years ago.

Now the company is teaming up with Eagle Rock Distribution Company to bring the tasty tequila to all of Georgia. Whether its tequila to mix a mean margarita, or a slow-sipping, award-winning, palette-pleasing after dinner drink, CaliFino Tequila has a product to fit the bill.

“CaliFino has made Canton a home in the Southeast,” says Jose Luna. His father’s tequila recipe was the inspiration for the high-end tequilas made today by CaliFino. “It’s a good fit for both companies and everyone is excited. I will work with Eagle Rock Distribution closely and continue to get more involved in Canton, to create jobs, and bring events to community.” The company first established their presence in Canton in 2020.

CaliFino makes four premium tequilas, all from blue agave distilled and aged in Mexico, where the liquor is made. Each one of the four expressions starts with the family recipe and then is defined by its aging process, which leads to individualized qualities.

Blanco is young and is not aged in barrels. It is defined by a vibrant, bright color, crisp scent, and refreshing finish. CaliFino Reposado, aged one year in an American oak barrel, has a golden, light amber color, with a warm, buttery, spice taste and creamy, honey finish.

CaliFino Añejo, aged three years, in a white oak barrel, sips more like a whiskey, Jose says, and is a warm, full-bodied tequila that has won many awards. Extra Añejo is aged seven years in the white oak barrel, and then one year in a French oak cognac barrel to give it a deep, rich, dark wood color, a sweet caramel scent with layers of oak, caramel, and a warm, full-body finish.

One of the ways CaliFino separates itself from other tequilas is that the company lets the agave plants used to make the tequila grow for seven years before harvesting, allowing the plants to produce enough sugar that no added sweetener is needed in the process, Jose points out with pride.

“With us it is natural, comes from the plant, and the flavors come from the barrel. You can consider our tequila a small batch, we take the right amount of time and follow the right process. We do not take shortcuts,” Jose expounds.“

The Mill on Etowah is where the story began and where the story will continue. It is my responsibility to continue to grow our company. There’s a special connection with Canton and we will continue making good memories here,” Jose promises.

This article was featured in the Historic Canton magazine. Read more.

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