"We wanted the best quality taste at the lowest price that we could possibly get it at."
Ben Leyva, CEO, DOn benito
Don Benito Tequila's co-founder Ben Leyva grew up from very humble backgrounds. His father, an alfalfa farmer was raised on a Comanche Indian reservation in Marfa, TX and his mother grew up on a ranch that was later commandeered by Pancho Villa.
Ben worked on that alfalfa farm outside of El Paso from 10 to 18 years old before attending the University of Texas. At 14 to 15 years old, Leyva worked at his uncle's ranch in Guadalajara during the summer, where he would wake up at 4 a.m. to round up herds that would be moved to freight cars. He would fill his metal canteen with water from his uncle's well that was “always really sweet and really cold.”
“I asked my uncle at the time, 'Where does the water come from?' ... he said 'Up in the hills about 7,000 to 8,000 feet, it's the run off from the snow.
This water would someday turn out to be the secret ingredient to the production of Don Benito Tequila.
“When I started I wanted honesty in the production, that means no additives, only spring water and agave." - Ben Leyva