Tequila Don Vicente

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Country of Origin: Mexico
Location: Jesús María, Jalisco Highlands
People: Brian M. Trevizo Yee & Ana Victoria Ruiz, Owners | Felipe J. Camarena, Master Distiller

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Co-founded by Brian M. Trevizo Yee and Ana Victoria Ruiz, Don Vicente Tequila is a remarkable expression of the Jalisco Highlands. Crafted with precision and a deep respect for tradition, this additive-free tequila is distilled at the renowned Destilería El Pandillo (NOM 1579) in Jesús María, Jalisco, located just 30 minutes southeast of Arandas. Production is overseen by Master Distiller Felipe J. Camarena, one of the most respected figures in the world of agave spirits.

Felipe Camarena is known for saying, “I’m not in the business of making fancy bottles. I’m in the business of making great tequila.” Don Vicente reflects that philosophy at every stage. Every element of production honors the land, the agave, and generations of inherited knowledge.

The Camarena name holds legendary status in the tequila world. Felipe is a 3rd generation distiller and 6th generation agave farmer, carrying on a legacy that began in 1861. His family has played a key role in shaping the modern tequila landscape, producing iconic labels such as Tapatio, El Tesoro, Ocho, Camarena, and G4, among others. Beyond his role as a master distiller, Felipe is a trained civil engineer. He has used his engineering expertise to reimagine tequila production from the ground up. At El Pandillo, traditional methods are enhanced by innovation. Felipe has designed and built much of the distillery’s equipment himself, implemented energy-saving systems, and pioneered eco-conscious practices that are now considered models in the industry.

A Tequila Rooted in Place and Precision
Don Vicente is produced from estate-grown Blue Weber agave cultivated at an elevation of 6,500 feet. The high-altitude terroir, marked by cooler temperatures and mineral-rich red soils, results in sweeter, more concentrated piñas. The result is a tequila that is pure, elegant, and unmistakably Jalisco Highlands in character. Made without additives or shortcuts, Don Vicente relies on three ingredients: agave, water, and time—elevated through thoughtful technique and generations of expertise.

Production Highlights
Cooking: Agave piñas are steam roasted for 22 hours in traditional stone ovens designed by Felipe Camarena. Unlike most industry ovens that rely on a single steam jet at the bottom, El Pandillo’s ovens feature jets at both the top and bottom. This ensures even, consistent cooking throughout the oven. As the agave on top softens, it gently compresses the layers below, releasing free-run juice that enhances extraction and reduces total production time by roughly 10 percent.

Shredding “Igor”: Felipe designed a mechanical shredder known as “Igor,” built from salvaged railroad car and tractor-trailer parts. Igor uses a 15-horsepower motor to grind cooked agave cleanly and efficiently. It is easy to clean and maintain, helping lower energy use and production costs.

Milling “Felipestein”: After the piñas are shredded by Igor, they move on to the next stage with “Felipestein,” a custom-built mechanical tahona unlike any other. Inspired by the traditional 3-ton volcanic stone wheel, Felipestein was engineered by Felipe Camarena using salvaged parts from a junkyard. The final machine weighs 9.5 tons and operates with a single-horsepower motor.

Its design features a cylindrical steel body with welded metal knobs, mounted on an old railroad car axle. It rolls over a narrow stone-lined channel, gently crushing the shredded agave fibers to extract juice for fermentation. Compared to a traditional tahona—which processes about 3 tons per day and uses 50% more agave—Felipestein can extract 2.5 tons of juice every two hours, or roughly 10 tons per day, matching the efficiency of modern roller mills. It is also easier to clean and consumes less energy than other mechanical systems. After extraction, the spent agave fibers are neutralized with calcium carbonate and recycled as fertilizer.

Fermentation: Fermentation is carried out using wild native yeasts in a combination of stainless steel and wooden tanks depending on the tequila. This method preserves the agave’s natural character and adds complexity to the final spirit.

Distillation: The tequila is double distilled in copper pot stills. During the cold winter months, the high-altitude climate can present challenges to fermentation and distillation. To address this, Felipe Camarena engineered custom warming tanks that use reclaimed steam to gently heat the fermented mosto before distillation. This system improves energy efficiency, shortens distillation time, and boosts overall yield.

Oxygenation/Aeration: Some of the Don Vicente tequilas undergo oxygenation. During oxygenation at El Pandillo, air is continuously pumped into each batch of tequila for 24 hours before bottling. This oxygenation helps to open up the tequila, enhancing its aromas and flavors, and naturally softening the spirit.