“SAÚL AND I ARE THE THIRD- ALEJANDRO OCAMPO
GENERATION TO CARRY ON
THIS TRADITION”
Our family has been making tequila here in Amatitán for three generations—using the passed-down traditions and techniques that were born here in this region. Now my brother Saúl and I are the Maestros Tequileros (Master Tequila Distillers) of the family. We watch over every batch of Trianon Tequila to make sure it captures the taste of a true tequila. Not a single bottle of Trianon leaves our facility without meeting our approval.
“WE DON’T WANT TO MAKE- SAÚL OCAMPO
THE MOST TEQUILA. WE
WANT TO MAKE THE BEST.”
When other brands say they make their tequila in small batches, we’re not exactly sure what they mean. Because most other brands are mass-produced. We prefer to make our tequila only when conditions are perfect and the timing is right. And when we do make Trianon, we only choose the most ideal blue agave plants to prepare for distillation. Then, once we’ve distilled the juice, we throw out all but the purest heart of the liquid. Because nothing is more important to us
than true flavor.
“We Throw Out Almost- SAÚL OCAMPO
as Much as We Make.”
The distilled liquid that comes from our blue agave (we call it “juice”) is made up of three parts: the “head” (the top 15%), the “tail” (the bottom 15%) and the “heart” (the center of the batch). We could bottle it all like everyone else, but the truth is that the true taste of tequila comes only from the heart of each distillation. The alcohol found in the head and tail actually gets in the way of taste. So we throw those parts out and bottle only the heart of the “juice,” where the purest agave flavor lies—something major brands cannot
afford to do.
“WE BELIEVE GREAT- ALEJANDRO OCAMPO
TEQUILA IS WORTH
WAITING FOR”
Patience is something that has been passed down in our family. Even though Mexican law says that Tequila Reposado must age for two months, and Tequila Añejo should age for twelve months, we believe it takes much longer for aged tequila to reach its full potential. Every bottle of Trianon Reposado is aged six months in our unique blend of American and French oak, and we leave our Trianon Añejo a full eighteen months. This allows us to find the perfect balance of oak and tequila.
“FOR US, THERE’S ONLY- SAÚL OCAMPO
ONE PLACE TO MAKE THE
BEST TEQUILA”
You’ll find our family’s distillery in the town of Amatitán in the state of Jalisco, Mexico. People around here say that, centuries ago, this was home to the very first tequila distillery. And if you visit, you’ll see why. Amatitán sits at the foot of El Volcán de Tequila (the Volcano of Tequila), where the rich, volcanic soil makes our Blue Weber Agave grow larger and more luscious than anywhere else. We even use the naturally occurring yeast from the area during fermentation, not synthetic yeast like other brands. It’s like this place was born to make true tequila—kind of like our family.
“THE FIRST TEQUILAY- EDUARDO OROZCO
WASN’T MADE WITH
MACHINES. NEITHER
IS OURS.”
You won’t find any automated machinery here. Just hard-working people who believe in making tequila the traditional way—by hand. From when we harvest our blue agave to when a batch leaves our facility for delivery, we do it all ourselves. And what little equipment we do use… well, we often make that ourselves too. Even our labels are hand-painted and polished by a local family business, just like our handcrafted corks and bags. And our signature Triple Bottles are hand-blown by a local artisan, so every one is unique.
