Located at the northern tip of the world-famous Golden Triangle highlands, The Lopez Family comes from three generations of agaveros.
MADE WITH LOVE IN ARANDAS, JALISCO
ADDITIVE-FREE
SMALL BATCH
SINGLE ESTATE
A tradition typically reserved for fathers and sons, Lizzy broke convention when she was gifted an acre of her family land in 2016.
She started her journey by planting her first crop of 1,349 plants, inspiring the name behind this premium tequila.
IN 2022, TEQUILA 1349 WAS BORN
Partnering with a third generation of award winning master distillers, each profile of this tequila has been brought to life by the brothers at Casa Aceves Spirits, who are also experts in barrel blending. Together we have developed this small batch, single state approach that brings the craftsmanship only found in Arandas, Jalisco, Mexico. From our fields to your glass!
TEQUILA 1349 BLANCO
Our blanco tequila has a smooth crisp start and medium finish. Notes of agave, melon and jalapeño are complemented with hints of fresh squeezed lime and peppercorn. Enjoy chilled or in a crafted cocktail.
100% BLUE AGAVE
750 ML
40% ALCOHOL/VOLUME
80 PROOF
HECHO
EN MEXICO
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TEQUILA 1349 REPOSADO
AGED TO PERFECTION
Our reposado barrel blend of American and French oak features delicate hints of caramel, cooked agave and earthy wood notes for a buttery smooth finish – perfect enjoyed neat or on the rocks.
100% BLUE AGAVE
750 ML
40% ALCOHOL/VOLUME
80 PROOF
HECHO
EN MEXICO
MADE FROM 100% BLUE WEBER AGAVE
THE PROCESS OF HARVEST
We harvest only the best from these high altitude agaves, which tend to have sweeter, more complex flavors. The agaves are selected manually by skilled workers known as jimadores. This tedious manual work, which is an art itself, begins by removing the agave stems to expose the piña (the heart of the plant). A precise cut ensures the best of flavor and sugar content for fermentation.
SLOW AND LOW COOK
Combining innovation with time-honored traditions in a slow and low cooking technique breaks down the agave's complex carbohydrates into fermentable sugars. This process imparts deeper, bolder flavors, giving our tequila a distinctive range of flavors and aromas, from grassy and citrus undertones to buttery and rich, making it stand out from other distilled spirits.
After the cooking takes place, the piñas are cooled down, which helps keep acidity levels controlled. The roll milling then begins, ensuring that this shredding process extracts the sweet juice.
FERMENTATION AND DISTILLATION
Only two ingredients belong during fermentation, yeast and water. Here it converts sugars into alcohol. Sometimes classical music is played to help with the fermentation process so that the yeast can activate through its vibrations and sound waves. A little dancing goes a long way!
Double distillation in stainless steel with copper coil pots follows. The fermented agave juice is distilled twice in these copper coil stills. Copper is integral because it reacts with the distillate, removing sulfur compounds and enhancing purity. The first distillation produces a cloudy liquid called ordinario, and the second distillation refines it into clear tequila.
RESTING AND
AGING
Our Blanco is left to breathe for 45 days for refined texture and balance before being bottled, while our Reposado profile is rested in a barrel blend of American and French barrels for four months. Every sip provides a unique smooth taste, with each profile identifying with its own unique characteristics.
TEQUILA FROM THE HIGHLANDS OF JALISCO THAT WILL IMMERSE YOU IN ANOTHER PLACE & TIME
All of our agave is farmed sustainably and nourished in the most organic way. We believe in farming like an eco system. All crops are planted on a slight incline to prevent water-lodging and soil erosion, providing a consistent pH balance of 6.8 to 7 and a neutral midpoint in acidity and alkalinity.
We are in collaboration to achieve conservation of endangered plant species, seedlings to support our local farmers market, and environmental regeneration for wild animals.