Ultima Reserva Tequila (750 ml)

When Don Julio González began barrel-aging tequila at La Primavera distillery in Atotonilco El Alto, virtually no other Mexican producer was doing so — a deliberate transgression that effectively invented the luxury sipping tequila category. Ultima Reserva

sits at the apex of that legacy, drawing on agave cultivated in the iron-rich volcanic red clay of Los Altos (Highlands), Jalisco, at elevations between 5,200 and 6,500 feet.

The dramatic diurnal swing — warm days, cool nights — slows agave maturation to 7–15 years per plant, concentrating the fruity, floral character that distinguishes highland piñas from their lowland counterparts.

Production follows the house's most demanding protocol: hand-harvested piñas are slow-cooked in traditional masonry hornos for up to 72 hours before milling and fermentation with a proprietary yeast strain developed by the founder himself. The spirit then

undergoes triple distillation — a third rectification pass conducted in a stainless steel pot still of maximum three-barrel capacity — a step applied to no other expression in the Don Julio portfolio.

Aging proceeds in recharred American white oak ex-bourbon barrels for a minimum of 30 months, well beyond the CRT's añejo threshold, building layered caramel and dried-fruit depth without erasing the agave's highland brightness.

The triple distillation at micro-batch scale is the defining technical departure here: it produces a spirit of textural clarity that no standard añejo process replicates. Drink now through the near term; the oak integration is already at its intended peak.