The Craft of
Don Julio Tequila

THE PROCESS - Tequila Distilling

HOW THE WORLD’S FIRST LUXURY TEQUILA IS BORN

A passion for care, quality and craft is what defined Don Julio González from day one, and that same passion lives on to this day.

PRIMAVERA

Every drop that lives within every bottle of Don Julio Tequila is born in the Highlands of Jalisco, where the microclimate and mineral-rich red clay soil allow the blue agave plant to flourish.

BLUE WEBER AGAVE

All of our tequila comes from 100% pure Blue Weber Agave plants, each one handpicked from the highlands of Jalisco—one of the country’s most fertile agave-growing regions. We allow seven to ten years of growth before each harvest, resulting in the mellow, fully developed agave flavor Don Julio® Tequila is known for.

THE JIMADORS

Our Jimadors, generation after generation, are not only experts in the art of harvesting agave, but also highly respected craftsmen in Mexico. They handpick and then uniformly handcut the agave pencas (leaves) from the piña to increase the quality of juice.

TRADITIONAL SLOW-COOKING

Once harvested, piñas are hand-cut into thirds or quarters and then slowly steam-cooked in traditional masonry ovens for three days to release the sweet agave juice. It takes 8 pounds of blue agave to produce one bottle of tequila.

WHITE OAK BARRELS

To achieve the distinct flavors of each of our aged tequilas, every offering is aged for a different amount of time in our temperature and humidity-controlled white oak barrels. For example, Don Julio® Reposado Tequila is aged for 8 months, whereas Don Julio® 1942 Tequila is aged for at least two-and-a-half years.

PRIMAVERA

Every drop that lives within every bottle of Don Julio Tequila is born in the Highlands of Jalisco, where the microclimate and mineral-rich red clay soil allow the blue agave plant to flourish.

BLUE WEBER AGAVE

THE JIMADORS

TRADITIONAL SLOW-COOKING

WHITE OAK BARRELS

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Heritage

Join Don Julio in person

Don Julio began working at just 10 years old to help support a family of 8 after his father passed away. He distributed tequila by horse, traveling miles to turn a small profit of around 9 pesos a week.

But his spirit never dwindled and Don Julio developed a profound intrigue for the subtle flavors that can only result from experimentation.

It was this spirit of relentless curiosity that transformed him from a young man with a dream to a man with a legacy.

Our Founder