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ABOUT US

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History and Origin

They say tequila was born from an act of God...

 

When Mayáhuel and Quetzalcóatl united their destinies, the land of Jalisco received an eternal gift: the agave , a noble plant that holds the spirit of our people in its heart. Since then, generation after generation has learned to honor that legacy with fire, patience, and respect .

In Amatitán , the living cradle of this tradition, time seems to stand still among the blue mountains and furrows. This is where the story of a man became intertwined with the history of tequila .

Mr. Luis was not just any man: he was A figure of unwavering character , a respected leader, someone whose mere presence set the course. For his people, there was no need to explain who he was… all he had to say was: “El Jefe

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Inspired by his spirit and the cultural richness of his land, El Jefe Luis was born : a brand that honors the greatness of his roots, his silent but firm leadership , and the pride of a tradition that remains alive .

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Each bottle carries with it that story: mythical, human and deeply Mexican .

Process

From harvesting to ripening, an artisanal journey that defines the character of El Jefe Luis

Image by Rudy Prather

JIMA

Manual selection of 6 to 8 year old agaves

The stalks are cut to obtain the ripe pineapple. Careful harvesting ensures optimal sugar content and a clean profile from the source.

Result : balanced sweetness and clear aromatic base.

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DISTILLATION

Double distillation in copper stills

Precise cuts for purity, clarity, and character. Edges are polished for a firm, smooth tequila.

Result : clean tequila, with a round body.

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COOKING

In traditional ovens from 24 to 48 hours

Slow cooking transforms starches into fermentable sugars and provides notes of cooked agave and caramel.

Result: conversion of sugars and warm aromas.

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MATURATION

In white oak barrels

Resting brings notes of vanilla, caramel and spices, rounding out the sensory profile.

Result: long, elegant and velvety finish.

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FERMENTATION

Rich must from 48 to 96 hours

Controlled fermentation that develops alcohols and aromatic compounds for a complex and balanced profile.

Result : balanced aromatic profile.

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