Don Julio Blanco (750 ml)

When Don Julio González planted his agave fields in Atotonilco El Alto in 1942, he deliberately spaced plants further apart than any neighbor — a deliberate sacrifice of yield to allow each Blue Weber agave to reach full individual maturity over 7–15 years, producing piñas denser in fermentable sugars. That founding decision is still the technical backbone of every bottle. Distillery La Primavera sits in the Los Altos Highlands of Jalisco at roughly 5,200–6,500 ft elevation, on iron-rich volcanic red clay that, combined with warm days and cool nights, drives a distinctly fruity, floral agave character absent from lowland valley tequilas. Hand-harvested piñas are slow-cooked in traditional masonry hornos for 48–72 hours, converting complex agave starches before milling and fermentation with a proprietary yeast strain developed by González himself. Double distillation runs through stainless steel pot stills with copper presence — first pass removes impurities, second refines. The Blanco is then rested approximately 30 days in stainless steel before bottling at 40% ABV, preserving raw highland agave character without any oak interference. What sets this apart: the Blanco functions as the clearest expression of Los Altos terroir in the portfolio — no barrel influence to mediate the iron-clay minerality and cooked-agave sweetness the elevation produces. Drink now; no cellaring required.