Tennessee's Choice
Not a movement you join. A feeling you recognize.
Crafted in Jalisco Built for Tennessee
The Expressions
Each crafted to perform consistently, pour after pour.
Teddy Jasper
CEO & Co-Founder
Tiara Jasper
President & Co-FounderMemphis raised. Tennessee built. Shadow exists to prove that a Black-owned, Tennessee-founded spirits brand can stand with the best in the category. Built on the belief that the best moments are never the ones that were planned.
Discover the Story
Crafted in Jalisco Built for Tennessee
Shadow Tequila is made to be shared in real moments, with real people. We source our agave at nine years of full maturity, roast it in traditional brick ovens, and double distill it in stainless steel. Then we let time do the rest.
HARVESTING
It all begins on Mexican soil. Our agave grows in the Jalisco Valley in the highlands and lowlands regions and is harvested at 9 years of age by our experienced jimadors.
COOKING
Blue Agave Tequilana Weber are slowly steam-roasted in centuries old traditional thick stone walled brick ovens (hornos) for 36 – 54 hours. This traditional art of ‘slow cooking’ in brick ovens prevents the cooked agave from caramelizing while softening the fibers and transforming the carbohydrates into fermentable sugars.
EXTRACTION
The sugar is extracted from the cooked agave via a shredding machine, known as a ‘molino’ or mill. As the agave fibers pass through the milling heads, the agave is squeezed releasing the sugar concentrated sweet juice. All the while the fibers/juice is being washed with de-ionized/reverse osmosis treated water.
FERMENTATION
We utilize a medium/slow fermentation system, averaging 48- 60 hours.
DISTILLATION
After 48 hours of fermentation, the resulting “mosto” is distilled twice in stainless steel stills: first into “ordinario,” then again to finally obtain tequila.
AGING
Shadow Tequila's Reposado, Anejo, and Extra Anejo is aged for 9 to 36 months in Jack Daniel bourbon barrels for a captivating BOLD profile
