Tequila Don Julio



Tequila and smoke have a long historical association. Indeed, for most of its history, tequila has been notably smoky.

At the beginning of the 18th century, Tequila was a remote village in the lowlands of Jalisco in the shadow of its namesake volcano. The village had a local reputation for its mezcal, dubbed “vino mezcal” or “vino tequila.”

Technically any distilled alcoholic beverage derived from the fermentation of the juice of the fruit of an agave, called a piña, is considered a mezcal.

Stills were primitive. There was little consistency in production methods or the raw materials, the agave and other fermentable plants, on which the distillation was based.


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