Don Julio González died in 2012 and with his passing the industry lost one of its revered innovators and most respected tequileros. Few men have contributed more to the tradecraft of making tequila than Don Julio.
His tequila-making journey began in 1942 when he purchased his first distillery and planted his first crop of quality blue agave plants in his hometown of Atotonilco el Alto in the Los Altos Highlands of Jalisco. In 1947 he began construction of La Primavera Distillery [NOM 1149], which is still home to Tequila Don Julio today. The artisanal methods and techniques he employed then are still used today
The Los Altos region has an ideal microclimate and soil composition for cultivating blue agaves. After harvesting, the mature plants are taken to the distillery where they are steam baked in brick ovens for three days. Once cooled, the agaves are shredded and the extracted juice is transferred to fermentation tanks. Don Julio González's own proprietary, all-natural strain of yeast is used to precipitate fermentation. The fermented wash—called mosto—is then double-distilled in La Primavera's pot stills.
In 2011, to commemorate his 70th year in the business, the brand released Don Julio 70 Añejo Claro 100% Agave Tequila, the first Añejo Claro tequila. Originating from Master Distiller Enrique de Colsa's special reserve, the tequila is twice distilled, aged in reclaimed American white oak barrels for 18 months and then carefully filtered to strip out its barrel-induced color and to attain essential purity. The tequila is bottled at 40% alcohol by volume (80 proof),
Don Julio 70 is indeed a fitting tribute to the man and his legacy. The shimmery, crystal clear tequila has a velvety, medium-weight body and a bouquet saturated with vanilla, caramel, citrus, chocolate and dried fruit aromas. The soft, cool entry quickly expands bathing the palate with the flavors of butterscotch, honey, toffee, chocolate and toasted oak. The warm, lingering finish is laced with subtle smoky notes.
Among the bestselling tequilas in the world, Don Julio Añejo is matured for a minimum of 18 months in reclaimed, American oak barrels. The 80-proof tequila has a light amber hue, a silky textured body and a wafting grapefruit, butterscotch and caramel nose. The lightly spiced finish is long and flavorful.
Don Julio Reposado, 80-proof, best illustrates why reposado tequilas are the most popular expression in their native land of Mexico. During its 8 month stay in wood, the tequila develops a pale amber hue, a citrus and fruit nose, and a palate of vanilla, citrus, dark chocolate, fruit and cinnamon. The reposado finishes long, warm and slightly spicy.
Don Julio Blanco is bottled fresh and unadulterated right out the still. The 80-proof tequila has crystalline clarity, a medium-weight body and a lively citrus, spice and black pepper palate.
The distinguished line also includes Don Julio 1942, a luxurious añejo barrel-aged for a minimum of 2 and a half years, and the capstone of the collection, Don Julio Real, a skillfully crafted extra añejo matured between three and five years.
¡Salud! Don Julio.