The New Language of Tequila
Committed to sustainable distilling practices, we utilize solar panels and the regenerative Hurst BioMass boiler to source clean, renewable energy for the production of our tequila. We were the first distillery in Mexico to implement these processes.
Dos Caras is 100% woman and minority owned. 100% of our Quality Control, Bottle Line, and Packaging is minority owned, with 90% of that share being female-driven.
Meet Our Celebrity
OUR MASTER DISTILLER
Gilberto Jasso-Garcia is a master distiller, fermentation scholar, and radical innovator.
Driven by scientific rigor, intellectual curiosity, and unsurpassed passion, Jasso-Garcia is a legend. Dos Caras is his masterpiece—the tequila he pours for family and friends in his home.
Our Distillery
NOM 1460
Opening in 1995, NOM 1460 Company Tequilera de Arandas is where our master distiller, Gilberto Jasso-Garcia, crafts Dos Caras.
Our facility is one of only two distilleries that utilize vertical autoclaves. The vertical positioning stews every part of the agave to create a more pronounced yet nuanced flavor.
Our Process
PATIENCE REWARDED
Cut into quarters and shredded, our agave is cooked in vertical autoclaves for up to 16 hours. This vertical positioning stews every part of the agave in its own juices to create a more pronounced yet nuanced agave flavor. We are one of only two distilleries that use this method.
The stewed agave fibers are milled and injected with water to extract every ounce of honeywater (aguamiel). Since 60% of tequila is water, we source ours from our own well that’s 250 meters deep. We apply a reverse osmosis process to remove all impurities.
Fermentation takes three to five days in stainless steel vats, depending on the temperature of the season.
Dos Caras is twice distilled. First in stainless steel, then in copper stills. The copper reacts on a molecular level with the sulfurs produced during fermentation. The sulfurs, which would otherwise leave a bitter taste, bind to the copper, freeing the flavors of the agave.
The Land
Arandas Jalisco, Mexico
Steep hillsides, sunken valleys—the red, mineral-rich soil. Rainfall is lighter here. Nights are cool. In winter, the agaves fall dormant—subsisting on stores of water, minerals, and sugars. The demands of these conditions make for an agave that’s larger and sweeter than those in the lowlands.
The terroir of tequila’s “Golden Triangle” (Arandas, Atotonilco, and Tepatitlan) delivers a uniquely delicate profile—one infused with the citruses and florals of a farmer’s fruit stand in the early summer. This is where the blue weber agaves that make Dos Caras are grown.
PLEASE DRINK RESPONSIBLY