Casa J Tequila is the vision of CEO and founder, Sofia Paloma Suarez, whose journey into tequila began with a reconnection to her father and her Mexican heritage in Jalisco, Mexico.
A visit to Lake Chapala, where food, culture, and tequila came together, sparked something deeper: a desire to bottle a memory… that first inhale of sweet cooked agave.
After early setbacks, Sofia connected with Maestro Tequilero Juan Carlis Vera and everything aligned. A reminder that in tequila and life, timing is everything.
Produced in the lowlands of Jalisco at Tequila Selecto De Amatitán (NOM 1459), Casa J Blanco is an ensamble: 7% ancestral and 93% traditionally produced tequila, bottled at 42% ABV.
That ancestral portion? It’s the soul. Agaves are cooked in stone and adobe ovens over wood fire, hand-macerated in a hollowed tree trunk, naturally fermented in open-air wooden vats, and double distilled in Filipino-style copper stills over direct flame. Old-world, hands-on, and full of intention.
The traditional portion? Agaves are cooked in stone brick ovens, with roller mill maceration, fermented in open air, and distilled in stainless steel stills with a copper coil.
Nose: sweet cooked agave leads, backed by soft minerality with light floral and fruity notes.
Palate: clean, agave-forward, with a touch of green vegetables (think fresh asparagus), subtle botanicals, and a gentle black pepper finish.
Casa J delivers. It’s approachable for beginners but layered enough for seasoned palates. And yes—the ceramic bottle is a showstopper. Looks good. Tastes even better.
NOM | 1459 |
|---|---|
Agave | Jalisco (Los Valles) |
Cooking | Wood-fired stone / adobe oven and stone / brick ovens |
Extraction | Roller mill and hand crushed |
Water | Deep well water |
Fermentation | Open-air wood tanks / pipones and stainless steel tanks with and without fibers |
Still | Stainless steel pot and copper pot stills |
Age | — |
ABV | 42% |
