About Pocho Fino
Built on Love. Poured for Familia.
Pocho Fino exists for those of us who grew up with banda and Biggie on the same playlist, English and Spanish in the same sentence. For too long, Mexican-American identity was treated like it lived in the middle. Not fully here. Not fully there. We’re here to flip that thinking. Being Pocho isn’t a half. It’s a double. Double flavor. Double pride. Double cultura.
That’s what makes Pocho Fino the Mexican-American tequila. Hecho en Jalisco, where tequila is born, and bottled with U.S. spirit. We carry generations of Mexican tradition in every agave plant, then pour it with a smile, a story, and a plate of tacos at 2AM. Refined enough to impress abuelita. Real enough for the carne asada.
But Pocho Fino is more than a drink. It’s a legacy. Our co-founder, Gabriel “Fluffy” Iglesias, has always shared his world through laughter, honesty, and heart. Pocho Fino is a continuation of that storytelling. A tequila that carries his heritage, his humor, and his corazón.
On every bottle, you’ll find Risa and Vinnie, Fluffy’s beloved dogs who may be gone but never forgotten. They live on as guardians of the brand, loyal companions watching over every pour. A reminder that joy, love, and familia never fade. They just get passed around the table.
We Laugh Loud.
We Distill Serious.
Pocho Fino is rooted in the Tequila region of Jalisco, Mexico. This is sacred ground. Where agave meets volcanic soil. Where tradition isn’t a trend, it’s a birthright.
Manual Harvesting
Skilled jimadores harvest each agave by hand, using traditional tools to cut only fully mature plants. No shortcuts. No guesswork. The heart of the plant, the piña, is selected at peak ripeness, when the sugars are rich and the flavor is ready to shine. It’s craftsmanship you can taste.
Slow Cooking
The agave piñas are slowly cooked in traditional ovens, gently transforming natural sugars and building depth, warmth, and character into the spirit. This is where smoothness starts. Not flashy. Not forced. Just patient heat doing what it’s done for generations.
Natural Fermentation
Fermentation happens in open environments, where native yeasts and time shape the aroma and flavor naturally. This is where personality shows up. Where science meets soul. Where you let the process breathe and trust it to do its thing. No shortcuts. Nunca.
Copper Distillation
Our Blanco Tequila is distilled in copper alembics, refining the spirit while preserving the true essence of the agave. Clean. Bright. Smooth with backbone. Refined enough to sip neat. Real enough to pour at 2AM with tacos.
Travel and Bottling
Once complete, our Blanco tequila makes its journey north to the U.S., where it’s bottled with the same care and intention it was crafted with in Mexico. Born in Jalisco. Bottled with U.S. spirit. A cultural bridge in every bottle.
Blending Flavors
Everything starts with our Blanco Tequila. From there, we blend in natural flavors in the U.S. before bottling. Mexican Candy brings that sweet heat you remember from childhood. Grilled Pineapple tastes like it just came off the grill, bright, juicy, and smooth all the way through. Flavor first. Always.
MADE to be shared.
The Only Spanish You Really Need at Happy Hour
Say it loud, say it proud: Pa’ Arriba, Pa’ Abajo, Pa’ Centro, Pa’ Dentro. It’s not just a toast – it’s a full-body experience. Hands up, hands down, to the center, then pa’ dentro – like taking a shot with your entire soul.
It’s how Pochos bless every pour. A little bit ritual, a little bit relajo, and 100% cultura. Whether you’re sipping neat with abuelita or clinking glasses at the carne asada, this is the way we raise a glass: with flavor, familia, and puro corazón.
Grilled Pineapple
Every sip brings backyard energy, late-night laughs, and just enough smoothness to keep the party going hasta que salga el sol.
Mexican Candy
Sweet, spicy, citrusy – it’s the kind of flavor that sticks with you, sip after sip.