The backing of a career dedicated to tequila excellence.
Born in the small town of Tequila—the cradle where pre-Hispanic inhabitants began the ancestral tradition of drinking fermented agave juice, a process revolutionized by distillation during the colonial era to produce the spirit known as Tequila—Villa y Zapata was created under the direction of Jorge Martínez Cano, recognized as the Expert Master Tequila Maker. This title distinguishes his profound technical mastery of agave processing, the biochemistry of fermentation, and the secrets of distillation. He is also the founder of CITEMATEQ (International College of Tequila Technicians and Masters) to train new generations in the industry. Having his scientific and artisanal leadership is a true honor for the brand.
For the Expert Master Tequila Maker, Villa y Zapata represents the pinnacle of his professional legacy:
“It is the crowning achievement of my career, the culmination of my knowledge and the best
tequila that I have developed.”
A living legacy that does not stop here: his mastery, rigor and passion transcend today through his children, who, at their young age and under his tutelage, are already recognized as master tequila makers, ensuring the future and continuity of a lineage dedicated to the highest tequila production.
Respect for the land is cultivated by hand.
Each Villa and Zapata piece is crowned with a jewel, a unique stopper, as an authentic mineral tribute to its Mexican origin (land of volcanoes). Sculpted from natural volcanic obsidian, only those pieces exhibiting golden flashes—exclusive to Mexican soil—and silver reflections born from the Tequila volcano itself are selected. This special piece is so rare that few have had the privilege of appreciating it in their lifetime. For every 3 to 5 tons of obsidian extracted from beneath the volcanic earth, only one small piece with these unique flashes is obtained, from a depth of more than 3 meters to guarantee the required purity and hardness. This means discarding 99.5% of the obsidian to recover that 0.5% that possesses the select characteristics.
Once obtained, the master craftsman spends between 6 and 12 hours carving, transforming the raw volcanic stone into a unique jewel of Mexican craftsmanship.
It all begins in the land with designation of origin, with the meticulous selection of agaves with more than 7 years of development, harvested after having confirmed the optimal concentration of sugars.
Once the manual cutting has been carried out, a high-precision bud removal is performed, completely removing this element from the center of the plant to avoid unwanted bitterness, ensuring a natural balance of sweet notes, subtle astringency and a slightly spicy touch.
The agave undergoes slow cooking in traditional masonry ovens designed to ensure a uniform temperature during a 36-hour cycle:
This slow process transforms inulin into fermentable sugars, releases and eliminates bitter honeys, and preserves intact the fine aromas and structure of the agave, achieving a purity and depth impossible to replicate in accelerated industrial processes.
Once cooked, the agave undergoes a unique milling system that combines traditional wisdom with proprietary technology. This method gently opens the fiber without over-processing, achieving a clean extraction of sugars that respects the integrity of the plant material and preserves the delicate final flavor.
Fermentation is the most critical stage of the process, as it involves living organisms. It takes place in carefully monitored tanks, using native yeasts from the production facility to ensure an optimal and natural process.
To maintain the highest quality, the process is kept under control with strict, well-defined parameters.
Throughout the centuries, distillation has represented humankind's fascinating quest to capture the living essence of aromas and transform it into a tangible spirit. In Villa y Zapata, this ancestral art reaches its highest expression; through masterful and virtuoso distillation, the pure soul of the agave is extracted, giving rise to a product of unique characteristics and unparalleled character; the culmination where the science of distillation and the beauty of tequila become one.
Its cuts are not governed by a predetermined fixed volume, but by a rigorous technical and organoleptic analysis in real time, extracting only the heart of the distillate, eliminating compounds responsible for harshness to achieve an elegant tequila, with a controlled retention of heavy compounds that give character without saturating the palate.
The standardization and control of each step in the production of Tequila Villa y Zapata guarantee a superior and uniform quality in its batches, preserving a natural, well-made product, as it should be – without additives.
A pure distillate that honestly expresses the character of Mexico, the technical knowledge of its creator, and the most refined culture of tequila.
For the Añejo and Añejo Cristalino expressions, the tequila rests in a fine selection of American and French white oak barrels, meticulously chosen for their aromatic profile and structure.
It has a maturation period of 1 year and 7 months, achieving a sophisticated complexity and a deep profile.
Making a cristalino añejo tequila is a challenge we take on with the commitment to produce our best cristalino; with the conviction of taking care in softening aromas and flavors, preserving the subtle organoleptic essence of aging – because there are palates that prefer it that way.
Each Villa y Zapata masterpiece embodies over nine years of work and dedication. It is the invisible heartbeat of nearly sixty souls: hands that planted and nurtured the agave under the Jalisco sun, master craftsmen who guided its artisanal and aging process, and artisans who decorated each reliquary and crafted the obsidian jewel that crowns it, transforming this 100% agave tequila into the liquid art that now rests in your hands.
