People
Terroir is deeper than soil. From fields to distillery, everyone who interacts with our materials and spirits imparts their unique contribution— the human aspects of terroir. Here are a couple names we think you should toast.
Jimadores
La Alteña Family
A team of jimadores in tequila making is more than just workers—they are a family, bound by tradition and dedication. As guardians of the agave fields, their passion for the land and their craft runs deep, passed down through generations. With skilled hands and hearts full of pride, they ensure that every plant is harvested with care, honoring the legacy of tequila-making with every swing of the coa.
Jimadores
José Lorenzo Coronado Padilla y Vicente Coronado Padilla
Master distillers of tequila who are true artisans, blending experience, passion, and commitment in every drop they produce. This craft is a deeply ingrained heritage, passed down from their father, Don Lorenzo Coronado, and now to their daughters, Lizbeth and Isabel Coronado, continuing a long lineage of tequila making. Their expertise is not just learned but lived, honed over generations of refining the distillation process.
Lead Jimador
José Romero
Agave harvesters, called jimadores, are the hardest working people in tequila. They generally work in teams of four, called cuadrillas, expertly harvesting 20 to 40 tons of agave per day by hand. They are paid about $3.70 US per ton, which immediately sells for $1,400.
Jose Romero proudly leads this cuadrilla, who are all blood related.
Master Distiller
Salvador Rosales Torres
Salvador Rosales Torres is the patriarch and Master Distiller of the family-owned Destileria Cascahuín. He oversees every aspect of production and operations, like his father before him.
Lead Jimador
Silverio Aceves & José Luis Serrano
The jimador culture of the Highlands is hundreds of years younger than its lowlands counterpart, but in its time the Highlands have become the most active agave region in Mexico. Agave from tequila’s “Golden Triangle,” three highlands areas connected by their exquisite agave output, require highly specialized jimadores to maximize that agave’s quality.