3 Amigos Tequila

May 24, 2021

To under­stand 3 Ami­gos Tequi­la you first need to under­stand where the company’s roots start and why the roots will only grow deep­er as time goes on.

In 1968 the Gon­za­lez fam­i­ly arrived in the land of oppor­tu­ni­ty, leav­ing their home that they grew to love. They set forth to do what most oth­er Mex­i­can fam­i­lies set out to do, pave the road for the future.

In the begin­ning Fran­cis­co and Ramona Gon­za­lez, also known to the fam­i­ly as Papa Pan­cho and Mama Mona were the par­ents of four­teen chil­dren. Fran­cis­co was a busi­ness man that was well edu­cat­ed and a wise man that believed in hard work and fair­ness. He was a well respect­ed man among the com­mu­ni­ty for his integri­ty and hon­esty and hav­ing oth­ers well being come before his own. Ramona always a lov­ing wife and moth­er was the one that car­ried the green thumb in the fam­i­ly. She was born and raised on a farm. Her pres­ence has always been able to warm a cold room; you could say she is the sun­light on a cloudy day.

When the cou­ple mar­ried they stayed in the city of Tepati­t­lan, Jalis­co, own­ing and run­ning a goods store and they did very well, but Ramona became home­sick and Fran­cis­co gave up the city life and they moved into the coun­try farm land where they start­ed farm­ing. Fam­i­ly always came first, respect always was in the air in the Gon­za­lez fam­i­ly house­hold, respon­si­bil­i­ty start­ed at a young age, and hard work ran through the genes of the family.

As the Gon­za­lez fam­i­ly grew old­er and start­ed their own fam­i­lies they nev­er grew apart, in fact they were more unit­ed. When the Gon­za­lez broth­ers got togeth­er they decid­ed to start a busi­ness togeth­er from the ground up and G Farms was accom­plished by the fam­i­ly. G Farms is a farm­ing com­pa­ny that has been around over 20 years grow­ing water­mel­ons, onions, pota­toes, corn, and alfal­fa. The Gon­za­lez broth­ers start­ed the farm­ing busi­ness with 200 acres and now farm 4,000 acres! After the suc­cess of the farm, Wood Unlim­it­ed, a wood chip pro­cess­ing plant, was added to the Gon­za­lez fam­i­ly owned busi­ness for over 10 years now. As demand for alfal­fa pel­lets grew the Gon­za­lez broth­ers decid­ed to expand and build a pel­let mill mak­ing G Farms Qual­i­ty Feeds.

The Gon­za­lez broth­ers yet again decid­ed to go on anoth­er busi­ness ven­ture, tequi­la! Among the broth­ers involved are San­ti­a­go, Juan, Anto­nio, Eleno, and Atana­cio. Togeth­er they believed that they could pro­duce superb tequi­la at a rea­son­able price.

Tequi­la is a spir­it that can only be made in Mex­i­co and nowhere else, mak­ing the spir­it exclu­sive and spe­cial to Mex­i­co and to all tequi­la drinkers and tequi­la experts. Tequi­la is also made in cer­tain regions of Mex­i­co. The Gonzalez’s were for­tu­nate to be from the heart of region where tequi­la is pro­duced. The Gonzalez’s were also expe­ri­enced in grow­ing agaves for unsur­passed tequi­la at the time. As time passed, pre­mi­um tequi­las were being bought out by out­side investors and soon the bot­tom line was the main con­cern. This is why 3 Ami­gos was made.
3 Ami­gos is pre­mi­um tequi­la that is fam­i­ly own, man­aged, and con­trolled. The red, rich, and inclined land that 3 Ami­gos grows their agave is owned by 3 Ami­gos. When agave is grown it is trans­plant­ed from a more mature agave that sprouts out young agave. These agaves are not intro­duced to any pes­ti­cides or her­bi­cides mak­ing the tequi­la organ­ic. All work is pro­vid­ed by ranch hands, who shave off some of the leaves from the agaves; as well as cat­tle that con­sume the weeds and grass. Bio, pos­i­tive bac­te­ria, is used to help the agave by releas­ing all the nutri­ents the ground has to offer to the agave.

Dur­ing the har­vest­ing the jimadores, also known as the har­vesters, har­vest only the ripe agave to ensure 3 Ami­gos qual­i­ty is con­sis­tent. When har­vest­ing, the agave is shaved off all of its leaves by the jimador; mak­ing it look like a huge pineap­ple! The agaves can weigh as much as 200 pounds! After the agave is shaved it is loaded on a truck and leaves to the dis­tillery. The whole har­vest­ing process is mon­i­tored by an expe­ri­enced chemist who hap­pens to be a mem­ber of the family.

At the dis­tillery the agaves are loaded onto a pres­sure cook­ing oven for approx­i­mate­ly twelve hours. Then from the oven the cooked agaves are loaded onto a con­vey­or that takes them to a juicer. The juicer extracts all the juice from the cooked agave. The juice is un-dis­tilled tequi­la, but is not yet drink­able. 3 Ami­gos Tequi­la dis­tills their tequi­la twice. There are 3 types of tequi­las that 3 Ami­gos makes blan­co, reposa­do, and ane­jo. Blan­co is dou­ble dis­tilled tequi­la that is put straight into a bot­tle. Reposa­do- is blan­co tequi­la that is aged for a min­i­mum of 3 months to a year in white oak bar­rels, 3 Ami­gos Reposa­do is aged for 11 months. Ane­jo is blan­co tequi­la that is aged at a min­i­mum of a year in white oak bar­rels, 3 Ami­gos Ane­jo is aged for at least 2 years.

“3 Ami­gos is a fam­i­ly owned busi­ness. We are a team that is very proud of our tequi­la. We grow and har­vest our agave in our red rich soil locat­ed in Los Altos in Jalis­co, Mex­i­co. We hand pick our agave at its prime, pres­sure cook our agave at per­fect set­tings, and dis­till our tequi­la two times to ensure that qual­i­ty will always be main­tained. With all the vari­ables con­trolled 3 Ami­gos Tequi­la intro­duces to you the best tequi­la in the world. Salud!”

Notify of
Inline Feedbacks
View all comments

EXPONENTIAL THEORY Reimagine the Future Through the Power of Thinking Big

By Aaron D. Bare + N. Forbes Shannon

With the rise of digital technology, business moves at unprecedented speeds, now an exponential pace. This pace is wreaking havoc on the business landscape as we know it. Disruption has brought "too big to fail" companies to their knees in a matter of months. It has made some industries obsolete.

Exponential Theory

Copyright © 2021 Exponential Theory