Feature Friday
Pedro Furtivo
The Story Behind Pedro Furtivo
Born from the partnership of third-generation agavero Omar Martínez and brewer-turned-distiller Peter Kiley, Pedro Furtivo is a celebration of heritage and hands-on craft. Omar cultivated agave on his family’s land in Ixtlahuacán del Río—land that had been in his family for generations—and returned to farming it full-time after growing up in Atlanta. His deep connection to the earth meets Peter Kiley’s scientific precision—honed as a chemistry major, winemaker, and brewmaster—which ensures every bottle is additive-free and land-focused.
Pedro Furtivo’s agave piñas are harvested at full maturity (6–7 years old) and slow-cooked in traditional stone and brick ovens. They’re then crushed via roller mill, fermented in stainless-steel tanks using carefully selected yeasts, and distilled twice in copper pot stills. The result is a clean, mineral-rich blanco or a balanced reposado given a gentle aging in American white oak barrels—no artificial flavoring, just pure agave and craft.
The name “Pedro Furtivo” (a nod to Peter’s nickname “Sneaky Pete”) honors the merging of two cultures—Omar’s Mexican agavero roots and Peter’s American distilling and brewing background. Father and son, brewer and farmer, tradition and innovation—all distilled into every bottle, reflecting the land and legacy they share.
Pedro Furtivo Blanco
Slippery, sneaky, and smoother than your cousin’s alibi.
Pedro Furtivo Blanco eases onto the tequila stage like it’s trying not to wake the baby. This is their first entry into the agave arena, and I gotta say—it’s a solid debut. No flashy tricks, no overdone sweetness, just a quietly confident bottle saying, “Hey, I belong here.”
The cooked agave is front and center, backed by a dusty earthiness and a chalky minerality that makes you want to hike a desert trail and make questionable decisions. There’s something else hiding back there too—maybe mint? Maybe citrus? It’s like a flavor ghost peeking around the corner, hoping you don’t notice it but kind of wanting you to.
What really stands out is the texture. This stuff is viscous—like tequila lip balm. Take a sip and your lips will feel moisturized until next Tuesday. It’s got that velvety coat-your-mouth feel that makes you double-check the proof just to be sure this isn’t lotion in a bottle.
Overall, a very respectable first showing. It’s like the new kid in school who doesn’t talk much but has a killer jump shot.
Sip-Worthy Rating: 
3 ( Tequila Glasses)
NOM: 1360
Agave Type: Blue Weber
Harvest Region: Jalisco
Cooking Method: Stone Brick Ovens
Extraction Process: Roller Mill
Water Source: Deep well water
Still Type: Copper Pot
Fermentation: Stainless Steel Tanks
Distillatiion: 2x
Aging: None
40% abv (80-proof)
Price Range: $39.00
Pedro Furtivo Reposado
Vanilla shows up late but still steals a little spotlight.
Pedro Furtivo Reposado picks up where the Blanco left off and says, “Let me show you what I’ve been aging into.” This thing rolls in thick—same luscious, viscous texture as before—like tequila wearing a velvet tracksuit. One sip and your lips are basically moisturized for the weekend.
The flavor starts with that familiar cooked agave base, rich and honest. Then comes caramel—deep, warm, and buttery—like someone melted a Werther’s Original into your neat pour. There’s a noticeable spice dancing around the middle that gives it a little edge, like a jalapeño wearing a tuxedo.
And just when you think the show’s over, vanilla walks onstage like it’s been hiding behind the curtain the whole time. Not everyone notices. Some folks in the crowd nudge each other like, “Did you catch that?” while others just sip and nod, blissfully unaware. But for those tuned in—it’s a nice little encore.
This is a confident pour. It doesn’t scream for attention. It just stands there, calm, smooth, and quietly proud. Pedro Furtivo’s Reposado is a strong second act—and if this is the direction they’re headed, I’m already in line for the next release.
Sip-Worthy Rating: 1/2 (3.5 Tequila Glasses)
NOM: 1360
Agave Type: Blue Weber
Harvest Region: Jalisco
Cooking Method: Stone Brick Ovens
Extraction Process: Roller Mill
Water Source: Deep well water
Still Type: Copper Pot
Fermentation: Stainless Steel Tanks
Distillatiion: 2x
Aging: American White Oak Barrels
ABV/Proof: 40% abv (80-proof)
Price Range: $48.00
Pedro Furtivo Anejo
Starts strong, ends with dessert—and somehow you’re still licking your lips.
Pedro Furtivo Añejo is the final act of the trio—and man, they saved the best for last. You’ve still got that cooked agave backbone, but now it’s drizzled with caramel, kissed with vanilla, and just maybe… is that chocolate? Yep. I said it. This tequila might’ve snuck a brownie into the barrel.
Compared to the Blanco and Reposado, the Añejo is a little less viscous—your lips won’t feel like you just made out with a tube of agave chapstick—but it makes up for it with richness and balance. It’s like the Blanco got promoted, the Reposado went to finishing school, and the Añejo opened a dessert bar.
Each step in the lineup has gotten better, like they’re building toward something. And if this is where they’re starting? Oof. Once they tweak and fine-tune the Blanco a bit more (which, yes, distilleries do—it’s like seasoning a cast iron skillet), this brand could be real trouble for your wallet.
And let’s talk price: for what this bottle brings to the table, it’s a no-brainer. Go to their website: https://sneakypetespirits.com/# and add to cart. Thank me later.
Sip-Worthy Rating: 🥃🥃🥃🥃 (4 Tequila Glasses)
NOM: 1360
Agave Type: Blue Weber
Harvest Region: Jalisco
Cooking Method: Stone Brick Ovens
Extraction Process: Roller Mill
Water Source: Deep well water
Still Type: Copper Pot
Fermentation: Stainless Steel Tanks
Distillatiion: 2x
Aging: French Oak barrels, Used barrels, Bourbon barrels
ABV/Proof: 43% abv (86-proof)
Price Range: $68.00
Final Sip
The Sneaky One to Watch
Pedro Furtivo is what happens when heritage meets chemistry—and both care more about substance than flash.
Omar Martínez brings a lifetime of agave knowledge from his family’s fields in Ixtlahuacán del Río. This isn’t textbook expertise—it’s dirt-under-the-fingernails, generational kind of wisdom. Peter Kiley, on the other hand, comes from the lab, the cellar, and the brewhouse. A chemist by education and a craftsman by trade, he brings a sharp, technical edge to the process.
One knows the land by heart. The other knows how to turn raw ingredients into something remarkable. And what they’ve built together is more than a tequila brand—it’s a handshake between cultures, disciplines, and histories.
From the clean, mineral-rich Blanco to the caramel-spiced Reposado and the smooth, almost dessert-like Añejo, each step in the lineup feels more dialed-in than the last. Each bottle is thoughtful, expressive, and quietly bold.
Pedro Furtivo doesn’t need to shout. It doesn’t follow trends. It just shows up—with intention, with heart, and with a deep respect for the agave that started it all.
This is tequila made to last. And if this is just the beginning, it’s going to be one hell of a journey.