3. timeline

4. timeline 1100’s – Agua Miel 1600’s – Alembic Pot still
Native Americans discovered the sweet, hypnotic “agua miel,” or honey juice that the agave yields, and took it as far as fermentation. Such a miracle beverage was allocated by the Native Americans to be used only by priests during religious ceremonies.
Spaniards introduced the alembic pot still, thus creating “tequila.” The distillation technique was known in America only when Spaniards came and taught that to the Native Americans.

5. Timeline 1700’s – perfecting tequila 1968 – Classification
For centuries, the process of crafting the honey juice into tequila has been practiced as an art form and passed down through generations but was not produced in larger quantities until the 1600s.
We classify tequila by agave content, (100% agave vs Tequila) and maturation (Blanco, Reposado, Añejo, Extra Añejo) while Reposado was classified in 1968, Extra Añejo was classified as late as 2006.

6. Timeline 1978 – Appellation control 1990 – Tequila Ownership
The territory of the Appellation of Tequila Origin (TDO) protects a zone with unique characteristics where the Weber Blue agave can perform well, and Tequila is exclusively produced. Five states in Mexico can now legally produce tequila (Guanajuato, Tamaulipas, Nayarit, Michoacán and Jalisco).
The name “Tequila” officially belongs to the Mexican Government.

7. timeline 1994 – Regulations 1997 – Recognition
Tequila Regulatory Council (CRT) was created in Guadalajara, Jalisco, Mexico; the year in which it was accredited by the General Direction of Standards of the Secretary of Economy to become the organization charged with certifying conformity to the Mexican Official Standard of Tequila (NOM-006- SCFI-1994).
TDO is recognized by the USA and several countries around the world, including the European Union and Japan.

8. regions

9. The blue agave used to make tequila has strict location regulations
The blue agave used to make tequila has strict location regulations. Of all the states within Mexico, the blue agave used for tequila can only be grown in five states: Nayarit, Guanajuato, Michoacán, Tamaulipas and Jalisco.

10. Jalisco is only state where you can produce tequila throughout the entire state, where as the other four it’s only in certain municipalities. Jalisco is where the blue agave for El Mayor and Exotico are grown.

12. The lowlands are known for having a volcanic, loose, brown gravel that provides an earthier citric style of tequila. This is where the hand-selected blue agave is grown for El Mayor Tequila.

13. The highlands are known for having a mineral-rich, red clay soil that is tightly compacted. This provides a floral sweeter style of tequila and usually grows larger blue agave. This is where the hand-selected blue agave is grown for Exotico Tequila.

14. standards

15. Tequila Regulatory Council (CRT) is our governing body that enforces NOM 006.
The Official Mexican Standard (NOM 006) requires the standards, legalities and characteristics that need to be followed to produce, bottle and sell Tequila.
The CRT, under international measures, certifies the quality and authenticity of both the Weber Blue agave and the Tequila production process. This is to verify that the product complies with all the regulations established by the NOM.
Every distillery has a NOM identifier. González & González Distillery is NOM

16. plantations

17. plantations Young Agave
The magic of Tequila begins with the Weber Blue agave grown in the highlands of Jalisco.

18. plantations Mature agave
Each plant is nurtured and cared for upwards of seven years until it is perfectly matured and ready for distillation.

19. plantations Highlands
The highlands contain tightly-compacted red clay that is rich in minerals, where our hand-selected blue agave thrives.

20. plantations Rocky Soil
Soil for Exotico is a pure red clay that is tightly compacted. It’s rich in minerals like clay and iron, and provides for a more floral and sweet taste profile.

21. Plantations
Climate
The agave in the highlands of Jalisco is grown at around 7,000 feet above sea level. At this elevation, the agave is exposed to more sun and slightly lower temperatures on average than the lowlands.

22. process

23. Mature fields
The agave grow for anywhere from years to reach their peak before harvesting, more commonly years.
The plants are regularly inspected to stave off blight to ensure the best possible crop.
Mature agave plantations show a beautiful blue color.

24. harvesting
Individual agave is selected and designated for Exotico tequila.
The agave is ready for the harvest, or jima.
The agave is trimmed with a “coa” to reveal the heart of the plant.
The long-handled, hoe-like tool is used to remove the distinctive leaves of the plant with perfect cuts.

25. Harvesting (Cont.)
Once leaves are removed, the piña, a spherical pineapple-shaped heart, is left.
Piñas are then transported to our distillery: Destiladora González González, Guadalajara Jalisco MX.
The soil, once free of agave, is rotated to extract the agave roots and cultivated with corn to let it rest just one year before it is used again.

26. cooking The piñas are steamed cooked in large autoclave ovens.
They are cooked for 16 hours at a constant, even temperature to heighten their sugar content.

27. shredding
Cooked piñas are put through a mill, using the “molino” process.
They are shredded into small pieces.
The mill gently squeezes out sweet, amber juice called agua miel. This juice has a sweet, fruity aroma.
Agua miel is full of characteristics that will enrich the final product.

28. Fermentation
Fermentation is the action of adding yeast to the agave juice, to convert sugar into alcoholic content.
Yeast is added to begin fermentation. Many details are needed to verify the exact strain during this important process.
For many years, the R&D team selected and allocated the best yeast families of micro-organisms in the González & González Distillery.
The selected batch of yeast will be lyophilized in the lab and put in small batches to be used in the process.

29. Fermentation (Cont.)
This family recipe for yeast is very important for the quality of Exotico Tequila.
Not all the distilleries have their own recipe for yeast. Many continue using non-selected yeast.
Technical staff monitor the process 24 hours a day, in the batches, tanks and in the lab.
Fermentation is a live process, where micro-organisms play out the complete circle of life.

30. distillation
Distillation is slow, giving time to this artisan process.
The tequila is distilled exclusively in pot-stills, maintaining the tradition.
The Master Distiller oversees taking care of the balance between flavor and taste.
Distilled two times (Ordinario, Tequila), separated by heat and pressure to obtain the richest part of the “spirits” to produce the unique Exotico Tequila.

31. maturation
Exotico Reposado Tequila is aged in charred, American White Oak barrels.
Reposado – at least 6 months (law requires 2 months)
Over time, the oak wood helps accentuate the flavor of the tequila.

32. Quality control QC is under international standards.
Full physical-chemical analysis is practiced to ensure complete quality and standards of the Tequila.
The tradition is passed down through generations for this process.
A panel of experts practice the ritual tasting “cata” at the same time every morning.
Experts must avoid the use of perfume, cosmetic aroma, drinking coffee and eating spicy foods in the morning and evening.
They are awarded plenty of sleep to be alert to take care of the balance of life.

33. Final blessings
Before bottling or aging, random samples are personally tasted by the tequila master, Rodolfo González, as well as a panel of expert tasters.
This ensures the high standards and consistency of the premium product.
The Exotico label is awarded only per the discerning palate of Rodolfo.

34. bottling
Our finished tequilas are bottled in our family-owned, partical-free bottling facility. We rinse each bottle with tequila before filling to provide a consistent taste, and hand-apply each label.

35. Bottling (Cont.)
By this point, every bottle has endured over one-hundred individual quality checks. Everything that leaves our facility is nothing short of flawless.

36. Tasting notes

37. Unaged.

38. Clear and bright.

39. Crisp and herbal with spicy undertones.

40. Robust with fresh agave, hints of pepper and herbal notes.

41. A fresh wave of heat followed by a balanced spice, with a crisp, clean finish.

42. American White Oak.

43. Aged six months.

44. Golden, straw like hue.

45. Oak and wood with hints of vanilla, spices and dry fruit.

46. A spicy lead with a blend of vanilla, dry fruit and spices, and cooked agave.

47. Oak and vanilla with hints of caramel and a touch of cinnamon.

48. Future home

49. Located in the highlands of the Los Altos region of the state of Jalisco. The soil is rich in iron and the fields display the vibrant red Earth.
Distiladores González Lux (DGL), is a continuation of three generations of the Lux and González family. The distillery will still be under the watchful eye of Master Distiller Rodolfo González.
Due to the enormous growth of our 100% agave tequila portfolio, and the enhancement of our brand’s image, we will now be serving our own needs in their entirety.

50. Located on 8 beautiful acres
Agave cooked in auto claves then gently pressed for maximum sugar content
Will employ over 35 people
Will be open for tours
Traditional pot still method with over 3,000 gallons of capacity each, producing a finer tequila
Future home of Luxco’s tequila brands, Exotico and El Mayor

52. gallery