Our process starts with the highest quality Blue Weber agaves grown in the iron rich soil of Jalisco, Mexico. Once harvested, we use the traditional process of “jimar” to meticulously cut the agave plants, leaving only the heart of the plant. Next, we cook the agaves for 72 hours and extract the juices.
Our expert Tequila Masters are the hallmark of Don Neron. They carefully ferment the proprietary blend in white oak barrels where the blend reaches its optimum maturity. The result: superior body, aroma, color, texture, and flavor — aged to perfection.