It can take up tp 16 years to masterfully craft a bottle of Juan De León Tequila. Our meticulous distillation process guarantees purity and incredible quality.

Juan De León Tequila is made in the “lowlands” area, the heartland of Amatitán, Jalisco. This region is the true birthplace of tequila, where it really all began. Our agave plant fields sit at the foot of El Volcán de Tequila (The Volcano of Tequila). The rich volcanic soil and water lava rock filtration nourishes and sets forth life to the mythical blue weber agave that grows larger and more luscious than anywhere else known, and imparting an earthier, spicier, citrus quality.

  • Only the best 100% blue weber agave plants between 7-10 years old, from our fields that sit at the foot of El Volcán de Tequila are selected.

  • Strictly deep well water provided by Mother Nature is used.

  • The leaves of the plants are removed to keep the piña (head/heart) of the agave, then baked for 12 hours in high pressure autoclave ovens at 110°C (230°F).

  • After the agave heads are chopped down they run through a roller mill, followed by pressure water applied to complete extraction. The number of grams of nonvolatile ingredient per 100 cubic centimeters at 15°C (59°F) is as follows:

    • BLANCO: 0.0060g

    • ROSA: 0.0154g

    • REPOSADO: 0.0232g

    • AÑEJO: 0.0372g

    • EXTRA AÑEJO: 0.1808g

  • Fermentation is performed open-air (without fibers) in large stainless steel containers, using: water, bread yeast, and diammonium phosphate (added as a nutrient). After 24 hours the yeast cells finish working, performing their magic and completing the process.

    *Wood fermentation tanks are used for Limited Edition Expressions.

  • During distillation our process: heat and pressure is applied, separating the enzymes in alcohol content (tequila and vinasse). The process is carried out in stainless steal stills, and in continuous distillation towers. Common stills consist of three parts:

    1) The pot of the broiler, where most is deposited for heating takes place.

    2) The column (or capital), which collects and conducts the steams.

    3) And the coil, where the steams are cooled and become liquid.

    *Copper pots are used for Limited Edition Expressions.

  • We use French Oak barrels, hand-built in France by Master Cooper Ramiro Herrera that are initially used to make wine at Caldwell Winery in Napa Valley.

    • Sauvignon Blanc barrels are charred and used to age our Reposado, Añejo, and Extra Añejo Tequila

    • Cabernet Sauvignon barrels (un-charred) are used to rest our Rosa-Blanco Tequila

    *Wine casks are used for Limited Edition Expressions.

Our process is a traditional and special recipe that has been passed down for generations from the original tequila masters. We have honorably accepted the trust of inheriting the responsibility of sustaining a paramount Mexican legacy. Our mission is to represent the magic of our culture by sharing a one of a kind experience through our tequila expressions.

“For spirits, the charred wood makes up 85-95% of the flavor.”

Master Cooper Ramiro Herrera of Napa Valley, is one of the few dozen master coopers in the world today.  Juan De León Tequila and Master Ramiro are working together on taking the Tequila experience to a new class & level. Master Ramiro hand-crafts French oak barrels to create our own special recipe, that is known for rendering the highest quality and most consistent results for our reposado, añejo, extra añejo and blanco-rosa.

Barrel Chef Society