Master Distiller Jorge Antonio “Tony” Salles works in the heart of Tequila, Jalisco, continuing a family legacy passed down from his father, Juan Antonio Salles (one of just four designated Gran Tequileros, to date), and begun when his grandfather, Don Jorge Salles Cuervo, established El Tequileño distillery in 1959.

Unlike most tequila brands that share production facilities, El Tequileño produces exclusively at its own historic La Guarreña distillery, marked by the regulatory NOM number 1108. This designation, overseen by the Consejo Regulador del Tequila (CRT), signals much more than a legal requirement. It means El Tequileño controls its entire process, from agave field to the final bottles, operating under strict CRT rules that cover everything from the type of agave used to the exact location and method of production. While many modern brands source spirits from contract distilleries — and some producers even turn to additives like glycerin or synthetic flavourings to hide shortcuts or poor quality — El Tequileño holds firm, proudly remaining additive-free. Every bottle is made entirely in-house, tied to its own land, water, and methods, preserving a rare level of identity and control in the industry. That control isn’t just for show; it shapes every step, decision, and bottle that comes out of the distillery.

Since taking the reins from his father (Gran Tequilero, Juan Antonio) in 2008, Tony Salles has kept El Tequileño grounded in traditional methods. Skilled Jimadors harvest mature highland blue agave, carefully stripping away the spiky outer leaves to reveal the dense piña, or agave “heart”. These piñas are then brought to the distillery, hand-chopped into smaller pieces, and slow-cooked in hand built autoclaves, transforming their complex sugars into fermentable ones. Next, the extracted mosto (juice) undergoes a fermentation process that uniquely taps into wild yeast carried by fruit flies drawn to the estate’s 150-year-old mango trees, adding a subtle, site-specific character. Finally, copper pot stills deliver the punch by locking in the purity and layered depth that define El Tequileño. Select expressions are aged for over six years, using a combination of ex-whiskey barrels and French and American wine barrels (adding layers of nuance) to produce Reposado Rare.

This dedication to craft caught the eye of Canadian company Paradise Spirits, which acquired El Tequileño in 2017. The intention was not to alter its DNA, but to improve efficiencies and expand production without sacrificing integrity. Importantly, their partnership strengthened Tony’s leadership, which isn’t confined to craft alone. He actively pushes forward sustainability practices, by converting 98% of El Tequileño’s production waste into organic compost to support future agave growth. Recognizing that environmental responsibility is inseparable from the health of the region and its cultural legacy, he also works to protect and manage local water resources.

For visitors, a trip to El Tequileño is an immersion into this blend of heritage and forward-thinking. Every step — whether walking the fields, touring the distillery, or tasting from the barrel — offers a window into why this producer has become a lasting symbol of Jalisco’s tequila heartland. As Tony leads the distillery into the future, each bottle carries the weight of generations: a carefully balanced expression of history, responsibility, and the layered beauty of tequila itself.

Tequila Production at La Guarreña:

Processing Agave

Jimadors, the pros in the fields, chop away the agave leaves to get to the piña, which looks a lot like a giant pineapple. They are then transported to the distillery where they are further processed for cooking.

Cooking the Piñas

These piñas get cooked slow and steady in masonry ovens or autoclaves, turning starches into sugars to be fermented.

Extracting the Juice

Once cooked, piñas are mashed, squeezing out all that sweet juice called mosto.

Fermentation

Mosto is left to ferment with a secret yeast recipe, helped along by yeast and nearby 150 year old mango trees.

Distillation

The fermented juice goes through copper pot stills, distilled twice to keep things clean and flavourful.

Aging (optional)

If some tequila heads for oak barrels, soaking up extra layers of flavour.

Bottling

Finally, tequila is bottled, ready to be poured and enjoyed straight-up or mixed into your next margarita.

Photos by Rubén Nava of LessNoise Studio: