What better way to celebrate International Tequila Day than by diving into the story behind one of the most exciting tequila brands making waves in Hong Kong? Tatler spoke to Nikhil Budhrani and Kunal Samtani, the friends and business partners responsible for bringing Tequila Cayéya to the city. Known for their commitment to quality and tradition, Tequila Cayéya’s single-barrel tequilas are a testament to what happens when you reject mass production and embrace true craftsmanship.
The brand, celebrated for its single-barrel tequilas, was founded in 2019 by Sam Hirsch and Charles Sach. Tequila Cayéya quickly made a name for itself in the US, and now it’s ready to capture the hearts of Hong Kong’s discerning drinkers.
Tequila Cayéya (Photo: Zed Leets/Tatler Hong Kong)
Hi Nikhil and Kunal! How did you two get involved with Tequila Cayéya?Nikhil Budhrani (NB): Kunal and I grew up in Hong Kong and we have always had a natural inclination towards entrepreneurship. As childhood friends, we attended the same school and both graduated from university in London before launching our own businesses—him in consumer goods and electronics and me in diamonds and jewellery. Both our operations ran primarily out of Hong Kong and the United States, allowing us to explore different markets and expand our network. This shared passion for travel paired with a curiosity to discover opportunities beyond our traditional trades led us to Tequila Cayéya.Kunal Samtani (KS): A few years ago, we came across Cayéya while dining with friends in New York City, and instantly knew that it was something special. One of its distributors enthusiastically guided us through a tasting that piqued our interest further, and meeting the team added to this even more,—as the brand is founded and run by young, driven and humble entrepreneurs. We knew we wanted to be a part of it.
What was it about Tequila Cayéya that made you want to bring it to Hong Kong?NB: Tequila is the go-to spirit in our friend circles. Numerous brands have found success in Asia making it a rewarding but highly competitive market. Cayéya stands out because it’s single-barrel tequila. All Cayéya Reposado and Anejo bottles are aged in and bottled from a single barrel, meaning it cannot be recreated the same. It is exclusively influenced by the single barrel itself, so all products from that barrel will boast its own unique flavours. This concept is still relatively new and has gained popularity among tequila enthusiasts in the US, so with established and growing interest in premium tequilas such as Don Julio 1942 and Clase Azul in Asia, it felt like the right time to introduce Cayéya [in Hong Kong].KS: Many brands label their bottles as 100 per cent agave, yet legally add up to 1 per cent of additives such as flavour enhancers or sweeteners. Cayéya Blanco is certified additive-free by Tequila Matchmaker, a body advocating for more transparency in the industry. This validates that it is 100 per cent blue agave with no additives, giving you the cleanest form of the spirit and a better feeling the morning after.
Nikhil Budhrani (Photo: Zed Leets/Tatler Hong Kong)
Describe the unique production process and craftsmanship that goes into making Cayéya.NB: The Blanco is made from 100 per cent blue agave weber, harvested on a single estate for six to eight years. This is produced in small batches, double-distilled, then packaged using 100 per cent recycled materials, including corks, labels and bottles. Each glass bottle is hand blown, meaning that no two bottles are identical, showcasing the true craftsmanship behind the product. The Reposado and Anejo are created by ageing the Blanco in re-charred American Oak whisky barrels for nine and 15.5 months respectively. Both are then aged in French Limousin Oak barrels for 2.5 months. These are then bottled from each single barrel, never blended and finally packaged in an appealing magnetic gift box.
How does the single-barrel ageing process contribute to the flavour profile of Tequila Cayéya?KS: The single barrel Reposado and Anejo are each marked with a specific barrel and batch number signed by the our master distiller upon packaging. If you purchase two bottles from different barrel numbers, the taste profile may vary. The two-step ageing process involving the re-charred American Oak barrels and the French wine casks, infuses a rich blend of intense notes with sweeter ones. Through the ageing process, the distillate made for the single barrels are exposed to less oxygen during fermentation, allowing each barrel to shape its own unique flavour profile.
Share some insights into the Hong Kong and Asian market for premium tequila. What are some of the trends and preferences you’ve observed?NB: We have seen the evolution of the tequila industry in Asia firsthand. Eight years ago, it was all about Patron. Shortly after, Casamigos took over with Don Julio. More recently, Covid-19 shifted trends in favour of people drinking in the comfort of their homes or at smaller gatherings, instead of binge drinking at clubs. This paved the way for the growth of the premium tequila market, turning Reposados and Anejos into staples at many households and events. We have seen a strong willingness to explore new premium brands and quality-driven products.
Tequila Cayéya (Photo: Zed Leets/Tatler Hong Kong)
As tequila connoisseurs, what were your initial impressions when you first tasted Tequila Cayéya and what about the drinking experience left a lasting impression?KS: The Blanco is smooth and easy to drink. It combines a touch of sweetness with a refreshing note of citrus, something that appeals to today’s palate. From the start, the Reposado was always my favourite. It has a hint of caramel and maintains the smoothness of the Blanco, while adding a smokey, robust flavour from the American Oak whisky barrels. Meanwhile the Anejo is bottled at cask strength, meaning there is no water dilution, so it has a higher alcohol content of 52.50 per cent. It amplifies flavours from the Reposado while providing a much stronger, full-bodied experience. This one is a whisky collector’s dream.
What special rituals or serving techniques would you recommend to Hong Kong's most discerning spirit enthusiasts to fully appreciate each bottle?NB: The Blanco is exceptionally versatile. I would say simply add a lime or orange slice to further enhance the hint of citrus and have it your preferred way, whether that’s on the rocks, mixed or in a cocktail. For the Reposado and Anejo, try it neat to get the full experience, before judging whether to add ice or a drop of water. To take it one step further, get tulip-shaped glasses, where the expansive middle allows the aromas to gather before concentrating the scent at the narrow rim towards your nose. My wife and I came across this on vacation at The Rosewood Mayakoba in Mexico a couple of years ago, where a waiter showed us how to enjoy good tequila “the right way”.
Where can one purchase Tequila Cayéya?NB: In Hong Kong, we have partnered up with Liquidz Hong Kong, one of the city’s leading liquor suppliers, founded by our close friend Lavin Samtani. Purchases can be made online via their website, or they can be contacted directly for home deliveries and events.
Do you have any special events planned to celebrate the launch of Tequila Cayéya?KS: We will run an online promotion this week. Check out @liquidzhk Instagram page for further details regarding this, and to stay tuned for other updates in the coming months. Our line will expand soon, with a few special limited editions, one of which will be an Anejo Cristalino for the real tequila connoisseurs.
What are your goals and aspirations for growing Tequila Cayéya?NB: In the two years of planning our Hong Kong launch, we have seen the rapid growth that has taken place in the US. Superclubs across the country such as Eleven Miami are seeing great success with Tequila Cayéya, thanks to the likes of [entertainer] Swae Lee and other celebrity artists backing the brand.KS: Our goal is to disrupt the industry in Hong Kong and Asia by building more awareness around good quality, additive-free tequila, as well as the single-barrel expressions that we offer. We’ve seen the recent rise and catapulted success of premium tequila labels, and believe that Tequila Cayéya is next.
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