El Viejito Silver Tequila 750ml

El Viejito Silver is a 100% blue agave tequila bottled at a slightly higher proof than many standard blancos. It is produced in Jalisco, Mexico, the only region legally allowed to produce tequila.

• Type: Blanco / Silver Tequila
• Agave: 100% Blue Weber Agave
• Region: Jalisco, Mexico
• ABV: 42% (84 Proof) — slightly higher than the typical 40%
• Bottle Size: 750 ml
• Style: Traditional unaged tequila meant to highlight agave character. 

Production

Like most traditional tequilas from Jalisco, it is generally made by:

1. Harvesting mature blue agave (typically 6–8 years old).
2. Cooking the piñas in ovens to convert starches into fermentable sugars.
3. Crushing the cooked agave to extract juice.
4. Fermentation with yeast to create agave wine.
5. Double distillation in copper or stainless stills.
6. Bottled without barrel aging to preserve fresh agave flavors.

Tasting Notes

Nose

• Fresh roasted agave
• Citrus peel
• Pepper and herbal notes

Palate

• Bright agave sweetness
• Lime and light minerality
• Peppery spice from the higher proof

Finish

• Clean and crisp
• Slight warming spice
• Mild vegetal agave character

How It’s Typically Used

Because it’s a higher proof blanco, it works well for 

• Premium margaritas
• Palomas
• Ranch water
• Also decent for straight sipping if you enjoy bold agave notes.

Distillery (NOM) Information

• NOM: 1107
• Distillery: Destiladora El Viejito
• Location: Atotonilco El Alto, Jalisco (Los Altos / Highlands region)
• Founded: 1937
• Founder: Don Indalecio Núñez Muro  

This distillery is one of the older tequila houses in the Highlands, an area famous for sweeter, fruitier agave due to higher altitude and mineral-rich red soil. 

The company is still family-owned and currently run by the third generation of the Núñez family, exporting tequila internationally since the 1960s. 

Production Method (Important for Tequila Fans)

This brand is considered traditional-style tequila, not a mass industrial product.

Typical process used:

Agave Source

• 100% Blue Weber agave
• Matured 8–10 years before harvest  

Cooking

• Brick ovens (hornos) for slow roasting
• Converts agave starch to sugars

Extraction

• Mechanical shredders or roller mills (common for mid-size distilleries)

Fermentation

• Natural yeast fermentation

Distillation

• Copper pot stills using mineral well water