Don Julio (La Primavera Distillery)

Our founder:
After sharing his vision with a local businessman, he was granted a loan to start his first tequila distillery, La Primavera, in the Highlands of Jalisco. For the next forty years, Don Julio González would dedicate his life to crafting the finest tequila in the world. Every day he rose early to walk through the agave fields, cutting the grass around each plant to protect it. With a coa in hand, he extracted the flavor from each piña, skillfully balancing the bitter and sweet leaves of each agave. And when harvest time arrived, he picked each plant one by one, selecting only the agaves at their peak of ripeness and health.

Our place:
At 2,000 meters above sea level, in the highlands of Jalisco, it all began. In this extreme climate, surrounded by rich volcanic soil, the legendary La Primavera distillery was founded and Don Julio tequila was born.

The warm days, cool nights, and rich clay soil of the Jalisco Plateau create the perfect microclimate for growing blue agave. However, its high altitudes make cultivation and harvesting physically demanding and challenging.

Don Julio González knew it, but he stayed in the highlands and endured the extreme conditions to create the best tequila in the world. His devotion to his craft knew no bounds. The result? A tequila with exceptional substance and an undeniable spirit.

Our people:
Since 1947, more than three generations of Jimador families have worked with Don Julio. Their devotion to Don Julio's process and methods is unparalleled, and their mastery of planting, cultivating, and harvesting agave has been passed down through generations, tracing back to Don Julio himself. Instead of harvesting entire fields of agave at once, our Jimadors meticulously harvest each plant individually, expertly assessing the age and health of every agave. To further enhance the quality of their harvest, they hand-select and evenly hand-cut the agave leaves from the piña. Without the devotion and care of our legendary Jimadors, the exceptional quality of our tequila would not be possible.