Our Process
Crafted by Hand
Guided by Time
Crafted in Atotonilco El Alto, Jalisco by the legendary 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 artificial shortcuts, we still slow-roast in traditional brick ovens and double-distill in copper pot stills. These are the old methods that deliver unmatched smoothness — and we'll never abandon them.
Terroir
Of the Earth
Our agaves are grown in the rich, red volcanic soil of Atotonilco El Alto, Jalisco — the heartland of premium tequila. The González family has cultivated these fields for generations, allowing each Blue Weber Agave plant to mature naturally for 7 to 10 years before harvest. The result is agave with deep, complex sugars that form the foundation of every bottle of Don Londrés.
Harvest
Jima & Harvest
When the agaves reach peak ripeness, our skilled jimadores hand-harvest each plant using a traditional coa — a razor-sharp tool passed down through generations. They expertly strip the pencas (leaves) to reveal the piña, the heart of the agave, which is then transported to our distillery to begin its transformation into tequila.
Transformation
Cooking & Crushing
The piñas are slow-roasted in traditional brick ovens for over 48 hours, converting the agave's complex starches into rich, caramelized sugars. After cooling for an additional 24 hours, the roasted agaves are crushed to extract the sweet, golden juice — the soul of Don Londrés.
Alchemy
Fermentation
The pressed agave juice is transferred to fermentation vessels where natural yeast begins its work. Over the course of several days, the sugars transform into alcohol through a careful, unhurried process. Nothing is added — no accelerants, no artificial yeasts. Just agave, water, and time. This patience is what gives Don Londrés its pure, authentic character.
Refinement
Distillation
Don Londrés is double pot-distilled in copper stills, a method that naturally removes unwanted compounds while preserving the agave's vibrant flavor profile. Distilling slowly at low temperatures produces a tequila with a rich, full body and silky mouthfeel — smooth enough to sip neat, bold enough to stand out in any cocktail.
Patience
Aging
Our aged expressions rest in 200-liter American oak barrels, previously used for aging American whiskey. These seasoned barrels impart subtle notes of vanilla, caramel, and oak without overpowering the agave. The result is a perfectly balanced tequila where the spirit of the agave shines through, simply kissed by time and wood.
"The old ways make the smoothest tequila. No shortcuts, no diffusers, no compromise — just agave and time. That's the González family promise, and it's been that way for generations."
Process FAQ
How Our Tequila Is 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.
Many tequilas legally include up to 1% additives — 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.
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 — the combination is what produces such a clean, smooth finish.
In Atotonilco El Alto, in the highlands of Jalisco, Mexico — a region renowned for red volcanic soil and the finest blue Weber agave.
Each agave matures for 7 to 10 years before our jimadores hand-harvest it with a traditional coa. This long maturation builds the deep sugars that define Don Londrés.