REGION: Jalisco

Embracing the future of tequila’s heritage by returning to its deepest roots, Amatiteña expresses history with as much care and integrity as possible with single-estate tequila made exclusively using artisanal methods that date back to the early 19th century or before—unique in today's market.

For six generations, the Aceves family of Arandas have been growing agave. Their youngest son, Alvaro, is the family’s first tequilero, and his passion project is the family's own fabrica, Casa Tequileria de Arandas, where he distills agave grown in Los Altos to make Angelisco Tequila.

In 2011, Familia Landeros (NOM 1599) established their own fabrica in Jalisco, bringing their family’s distillation out of the shadows in the form of Atanasio Tequila. Today, their work is being lauded by some of the most respected tequila producers in Mexico.

Balancan is a line of uncertified agave distillates (“destilados de agave”) from all over Mexico. Each release in the collection represents traditional methods endemic to its place of origin. Balancan endeavors to explore unique spirits and a sense of place and heritage with every bottle.

In 2018, Caballito Cerrero ceased calling their product tequila in defiance of the industrialization of the category. The Jimenez family use only mature agave, including both Azul (A. tequilana) and Chato (A. angustifolia), just as their ancestors have for fifteen generations.

Produced at the Rosales family distillery in El Arenal (NOM 1123), Tequila Cascahuín has been a revered protector of traditional tequila since 1904. It’s distinguished today amid the renaissance of historical tequila for its distinctive distillates and the quality of the agave used in production.

Made by the Camarena family in the Los Altos region of Jalisco, around 7,000 feet above sea level, Casco Viejo is cooked in traditional brick furnaces, fermented, and distilled twice in pot stills. The first 100% environmentally friendly tequila producer, with net zero carbon impact from production.

The Partida family have made mezcales for five generations in Jalisco, using Agave rhodacantha and twelve subspecies of Agave angustifolia. Long-fermentation in volcanic rock wells and distillation in a Filipino-style still made from a hollowed tree trunk result in uniquely thrilling spirits.