Our process: crafted by hand, guided by time
Crafted in Atotonilco El Alto, Jalisco by the González family, Don Londrés is made the slow, artisanal way, with nothing added beyond agave and time. While most mass-produced tequilas have switched to industrial diffusers and shortcuts, we still slow-roast in traditional brick ovens and double-distill in copper pot stills.
Terroir
Our agaves grow in the red volcanic soil of Atotonilco El Alto, Jalisco, the heartland of premium tequila. The González family has cultivated these fields for generations, letting each Blue Weber agave mature naturally for 7 to 10 years before harvest.
Jima and harvest
At peak ripeness, skilled jimadores hand-harvest each plant with a traditional coa, stripping the pencas to reveal the piña, the heart of the agave.
Cooking and crushing
The piñas are slow-roasted in traditional brick ovens for over 48 hours, turning the agave's starches into rich, caramelized sugars. After cooling for another 24 hours, the roasted agave is crushed to extract the sweet juice.
Fermentation
The agave juice ferments with natural yeast over several days. No accelerants, no artificial yeasts. Just agave, water and time.
Distillation
Don Londrés is double pot-distilled in copper stills, slowly and at low temperatures, for a rich, full body and silky mouthfeel. Smooth enough to sip neat, bold enough for any cocktail.
Aging
Aged expressions rest in 200-liter American oak barrels previously used for American whiskey, adding subtle vanilla, caramel and oak without overpowering the agave.
The old ways make the smoothest tequila. No shortcuts, no diffusers, no compromise. Just agave and time. That's the González family promise.
Frequently asked questions
How is Don Londrés tequila made?
Hand-harvested 100% blue Weber agave is slow-roasted in traditional brick ovens for 48+ hours, naturally fermented, and double pot-distilled in copper stills. Aged expressions rest in 200-liter American oak barrels. Nothing is added beyond agave and time.
What does 'nothing added beyond agave and time' mean?
Many tequilas legally include up to 1% additives such as glycerine, caramel colouring, sugar-based sweeteners or oak extract. Don Londrés uses none of them. The flavour comes only from agave, water, yeast, copper, oak and patience.
Why are brick ovens and copper pot stills important?
Brick ovens cook the agave slowly over 48+ hours, developing rich caramelised sugars without scorching. Copper pot distillation removes harsh compounds while preserving agave character. Together they produce a clean, smooth finish.
Where is Don Londrés produced?
In Atotonilco El Alto, in the highlands of Jalisco, Mexico, a region known for red volcanic soil and the finest blue Weber agave. Don Londrés is made at NOM 1518.
How long does the agave grow before harvest?
Each agave matures for 7 to 10 years before jimadores hand-harvest it with a traditional coa. This long maturation builds the deep sugars that define Don Londrés.