process

Juan Lobo Tequila is born in the highlands region of Jalisco, in a quaint town called Arandas. Horses and livestock roam the land, the sweet aroma of roasting agave envelopes the atmosphere, and the red clay in the los altos region provide slightly sweet and floral notes to our tequila.

Five generations of agave farmers, the Vivanco family, expertly tends to the land and hand-selects the agave deemed ready for the Juan Lobo Tequila flavor profile. Once the jimadores have selected the Juan Lobo Tequila piñas, they use a sharp tool called a coa to trim the outer leaves to a precise length before transferring them into large brick ovens.

The piñas are then placed in a large, brick oven for a long and slow cooking process often lasting more than 48 hours. The steam softens the piña and sweet agave nectar flows from its veins, then the piñas are placed in a mill to separate the fibers from the juice.

The juice produced from the roasting period is placed in a large vat and introduced with champagne yeast to develop the intricate flavor of Juan Lobo Tequila. For more than 200 hours, our tequila harmonizes with the elements in the air such as the ash, citrus from surrounding trees, oxygen, and a surprising additive: classical baroque music. Juan Lobo Tequila ferments in concert with classical music, which provides more structure on a molecular level and an end product created in harmony.

Juan Lobo Tequila is distilled in copper pot stills, which naturally removes any unwanted elements from our end product. Once we have introduced enough oxygen and tweaked the alcohol by volume just right, our product can go in one of two directions: We can either send the juice to the barrel room to age or bottle the beautiful blanco tequila. This is where Juan Lobo Tequila Blanco is born.

What’s left of the Blanco tequila is sent to our barrel room to age. We place the tequila in single use, medium-roasted, Jack Daniels bourbon barrels where the floral and fruity flavors of our tequila are introduced to the roasted wood that once held Tennessee whiskey. After 7 months, Juan Lobo Tequila Reposado (rested) is born.

American Oak barrels will continue to age in our perfectly controlled barrel room set at an exact temperature and humidity level for 22 months. Once aged to perfection, Juan Lobo Tequila Añejo is born.