EL TEQUILEÑO WAS FOUNDED IN 1959 BY DON JORGE SALLES CUERVO

NOW, THREE GENERATIONS LATER, THE FAMILY'S LEGACY CONTINUES TO INFLUENCE THE PRODUCTION OF THE FINEST QUALITY TEQUILA.

HISTORY, HERITAGE AND PASSION CAN BE EXPERIENCED IN EVERY DROP

AGAVES

DON JORGE SALLES CUERVO'S DEEP ROOTED PASSION FOR CRAFT AND QUALITY LED HIM TO THE HIGHLANDS OF JALISCO in order to source the highest quality agave. this region IS RENOWNED for being THE PREMIER GROWING REGION FOR THE BLUE AGAVE. THE MINERAL RICH SOIL PRODUCES AGAVES THAT NATURALly contain HIGHER LEVELS OF SWEET SUGARS. This is the foundation for making exceptional tequila and DON JORGE expected nothing less. A TRUCK LOADED WITH AGAVE TAKES FOUR HOURS TO TRAVEL FROM THE HIGHLANDS TO OUR DISTILLERY IN TEQUILA BUT FOR DON JORGE, THE LABOR, TIME AND TRANSPORTATION WERE A SMALL PRICE TO PAY TO ACHIEVE THE character HE desired from HIS TEQUILA. WE CONTINUE TO maintain the same standards today.

COOKING

DON JORGE SALLES CUERVO PIONEERED THE USE OF steam pressure AUTOCLAVES IN 1959. TODAY WE CONTINUE TO FOLLOW his LEGACY AND carefully cook our agave for optimum results. CAreful attention is taken to remove the cogollo of the agave before cooking, a bitter part of the plant which can negatively impact the final profile of your tequila.

FERMENTATION

150-year-old mango trees, found only steps away from our open fermentation tanks, have a profound influence on the resulting character of our tequila

WATER SOURCE

PURE VOLCANIC SPRING WATER is used throughout THE MILLING PROCESS TO EXTRACT THE natural sugars FROM THE cooked AGAVE. THis mineral rich SPRING water FLOWS FROM THE extinct “VOLCAN DE TEQUILA” directly through OUR DISTILLERY. we are one of only 4 distilleries that has access to this natural resource which contributes to THE SMOOTH BALANCED FLAVOR found in EL TEQUILEÑO.

DISTILLATION

ALL OF OUR TEQUILAS ARE DISTILLED exClusively in COPPER POT STILLS. WE USE THIS TYPE OF STILL since COPPER BETTER REMOVES UNWANTED IMPURITIES, RESULTING IN A pure TEQUILA THAT IS FULL OF character.

SUSTAINABILITY

SUSTAINABILITY HAS ALWAYS BEEN AN IMPORTANT FOCUS FOR EL TEQUILEÑO SINCE IT WAS FOUNDED IN 1959. WE ARE CONTINUALLY ADAPTING TO OPTIMIZE OUR PROCESS AND POSITIVELY IMPACT LOCAL CONSERVATION EFFORTS. CURRENTLY, 98% OF OUR LEFTOVER PRODUCTION RESIDUALS ARE CONVERTED INTO ORGANIC COMPOST. THIS COMPOST IS THEN used AS FERTILIZER FOR OUR NEXT GENERATION OF AGAVES. WE also are leading efforts towards THE PRESERVATION OF LOCAL WATER SOURCES. OUR MASTER DISTILLER, TONY SALLES, IS PRESIDENT OF THE LOCAL WATER BOARD.

AGING

AGING PLAYS AN IMPORTANT PART OF THE PROCESS AT EL TEQUILEÑO. WE USE A VARIETY OF DIFFERENT SIZED BARRELS TO AGE ALL OF OUR TEQUILAS.  every expression at el tequileño experiences varying lenghts of aging to obtain our exceptional flavor profile.