One of the O.G.'s of the Tequila world, Don Julio was founded in, you guessed it-- 1942 by Don Julio González-Frausto Estrada. Distilling tequila at just 17 years old, Estrada's expertise has carried on today in each expression.
Handcrafted in the Highlands of Jalisco, where the microclimate and mineral-rich clay soil are ideal for the Blue Agave to mature.
In order to create Don Julio 1942 Anejo Tequila, it takes patients, skill and love. Each agave takes 7-10 years to mature, before they can be harvested. After which they are pared down to piñas or hearts and slowly steam-cooked in traditional masonry ovens for three days and distilled. Once it has been distilled the tequila is then aged for at least two and a half years for an ultra smooth sip.
Notes: Ultra-smooth, medium-bodied. Aromas and flavors of pepper, vanilla, oak and butterscotch.
Pairings: Lobster, Serrano ham, truffles
Serving Suggestions: Neat or chilled
Region: Mexico
Alcohol Content: 40%
Handcrafted in the Highlands of Jalisco, where the microclimate and mineral-rich clay soil are ideal for the Blue Agave to mature.
In order to create Don Julio 1942 Anejo Tequila, it takes patients, skill and love. Each agave takes 7-10 years to mature, before they can be harvested. After which they are pared down to piñas or hearts and slowly steam-cooked in traditional masonry ovens for three days and distilled. Once it has been distilled the tequila is then aged for at least two and a half years for an ultra smooth sip.
Notes: Ultra-smooth, medium-bodied. Aromas and flavors of pepper, vanilla, oak and butterscotch.
Pairings: Lobster, Serrano ham, truffles
Serving Suggestions: Neat or chilled
Region: Mexico
Alcohol Content: 40%