Why Authentico Uses 100-Year-Old Equipment for its Modern Organic Tequila

In the modern tequila industry, "efficiency" is often the enemy of character. As global demand skyrockets, many distilleries have turned to high-speed diffusers and chemical shortcuts to move product as fast as possible. But at Tequilas del Señor (NOM 1124)  in the heart of Guadalajara, the Iseminger/Martin family and the Garcia family are proving that the most advanced way forward is actually a step back into the Industrial Revolution with a sustainable twist.

Authentico Organic Tequila is a partnership between the Iseminger family based in Chicago and Florida, and a distillery that has been a pillar of the tequila world since 1943. While others chase trends, the Garcia family has maintained a "Closed Loop" philosophy at Tequilas del Señor. It’s the only tequila distillery in the City of Guadalajara, and it’s a place where 19th-century mechanical engineering meets 21st-century solar technology. The master distiller is the revered Don Manuel Garcia, who has spent more than five decades as one of the key leaders in the tequila industry in Mexico.

For Paige Iseminger, finding a distillery wasn't about finding a contract manufacturer; it was about finding a shared set of ethics. When she and her husband Ryne first stepped into Tequilas del Señor, they didn't just see a factory; they saw a lineage.

"When Ryne and I first walked into the distillery and met the Garcia family, there was an immediate sense of respect and alignment," says Iseminger. "This is a family that has been making tequila for generations, and you can feel the pride they carry for their craft, their land, and their traditions."

What set the Garcias apart was their refusal to compromise on the "how" of production. For Gabriel Garcia, Manuel Garcia’s son and Head of Operations at Tequilas del Señor, the arrival of the Iseminger team represented a new chapter for a legacy that began with his grandfather more than 80 years ago. Despite a history of pioneering, from unique fermentation to producing some of the oldest extra-aged tequilas in existence, the distillery had never produced a certified organic tequila until Authentico.

"Welcoming a new brand into a family business that has existed for generations is never something we take lightly," says Garcia. "But their vision, their respect for tradition, and their passion for organic and sustainable practices made it clear that this could be something special. Bringing a fresh, modern label like Authentico into our portfolio felt like the right step forward for the future of our family’s legacy."

The most striking feature of Authentico’s production is the Fried Krupp roller mill (trapiche). Originally manufactured in Germany in the late 1800s and designed to be powered by a massive steam engine, this mechanical beast was built for a different era of industry. Today, it has been painstakingly restored and, in a move that defines the distillery's ethos, retrofitted to run entirely on solar energy.

"This isn't just about the aesthetics of an old machine," Garcia explains. "Modern industrial mills are designed for speed and maximum yield, often shredding the agave fibers too aggressively. Our Krupp mill uses a series of four rollers operating at varying, slower speeds. This 'gentle stress' allows us to extract the sugars without releasing the bitter, waxy compounds found in the heart of the fiber."

The slow, mechanical rhythm of the trapiche creates a specific profile of agave nectars. By not over-processing the plant, the distillery ensures that the natural oils remain intact. It is these oils that provide the long, silky finish that has become Authentico's calling card. In an era where most tequila is made through clinical, high-speed extraction, the sound of the 100-year-old rollers is a reminder that quality takes its own time.

If the Krupp mill provides the body, the proprietary mother yeast provides the soul. While many brands buy commercial yeast strains to ensure a predictable fermentation, the Garcia family has meticulously maintained a single yeast culture since the 1940s.

Imagine the world’s most dedicated sourdough starter aficionado? That’s the Garcia family, but with their mother yeast. It’s practically a family member itself!

Garcia views the yeast as the distillery's "flavor fingerprint," noting that this heritage strain has been "trained" over eight decades to thrive in the specific microclimate of Guadalajara.

"Our yeast is a living history book," Garcia says. "Because it has been cultivated in-house for generations, it has adapted to the specific minerals in our water and the ambient temperature of our fermentation room. It creates a secondary layer of herbal complexity and a creamy finish that is entirely unique to NOM 1124."

The "Organic" label on an Authentico bottle is a visual representation of a lot of work. Without chemical pesticides, the team must rely on traditional agricultural techniques that mirror the work of pre-industrialized generations of agaveros and tequileros.

"Being organic is certainly more labor-intensive because every agave plant must be cared for and cleaned by hand," says Garcia. "In many ways, this brings us back to how our ancestors worked the fields. It requires patience, dedication, and extremely close attention to each plant throughout its growth cycle. There are no shortcuts, just the disciplined, traditional approach of doing things the right way."

This dedication to sustainability is bolstered by the distillery's status as the first tequila distillery in the world to achieve official carbon-neutral certification. This was achieved through a rigorous closed-loop system where 100% of the organic waste, including bagasse and vinazas, is processed on-site into high-grade organic fertilizer, which is then returned to the agave fields. 

By treating the byproducts of distillation as a resource rather than a waste stream, Tequilas del Señor ensures that the agricultural cycle remains unbroken, preserving the iron-rich Highland soil for future generations.

As Authentico continues to grow, recently earning a spot on The Tequila Report’s Top New Brands list, the challenge shifts from creation to preservation. 

In 2026, the brand is focused on scaling thoughtfully rather than quickly. The focus is not on saturating shelves, but on ensuring that every batch meets the exacting standards set during those first family meetings.

"For us, 'craft' isn’t about size, it’s about quality, transparency, and staying deeply connected to production," says Iseminger. "As we grow, we want to make sure we continue working closely with Tequilas Del Señor, maintaining hands-on involvement in tasting, refinement, and quality control so the liquid always comes first."

Ultimately, the goal is to honor the man who started it all in 1943. Garcia believes the result would pass the ultimate test: "I think what would make our grandfather most proud of Authentico is the respect and care we put into every step of the process. We stay true to the traditions he believed in, while continuing to evolve for the future."

Every bottle of Authentico is 100% Organic, Additive-Free, and Kosher-certified. In the cellar, the philosophy is one of restraint. Garcia aims to create a clean, natural complexity where the barrel, exclusively American oak previously used for tequila, supports the spirit rather than dominating it.

The brand also uses aeration to smooth out any bitter notes in the tequila before bottling. This is especially noticeable in the very easy drinking aged expressions.

Authentico Organic Tequila stands as a rare example of a brand that refuses to decouple its growth from its original agricultural values. By anchoring their future in the solar-powered grit of Tequilas del Senor and the century-old wisdom of the Garcia family, they have created a spirit that tastes as honest as the soil it came from.

Authentico is a partner of The Tequila Report