Inside NOM 1675: The Different Side of Tequila at Casa Tequilera Joselito

Inside NOM 1675: The Different Side of Tequila at Casa Tequilera Joselito

Tequila isn’t just about the Highlands and the Valley. On this trip, Tony and I headed somewhere completely different—around Lake Chapala to Tezán El Alto, Jalisco, to visit Casa Tequilera Joselito, NOM 1675, the home of Espíritu Bramido.

We had already spent time talking with Master Distiller Oswaldo González about what they're doing here. This time, we had the opportunity to visit the distillery, walk through the production process, meet the people, and experience the place firsthand.

Here’s what we explore:

A visit to Casa Tequilera Joselito, NOM 1675

Blue Weber Agave from the Lake Chapala region

Traditional masonry ovens used to cook the agave

⚙️ Roller mill and Tahona production methods

Spontaneous fermentation with wild yeast

Double distillation in copper pot stills

The importance of the local water source

️ The barrel room and aging tequila

How the terroir of Lake Chapala influences the tequila

‍‍ The González family's connection to the region

Tasting tequila directly at the distillery

A closer look at Joselito and where the brand is going

One of the most interesting parts of this visit was seeing how the location, agave, water, fermentation, cooking, and distillation all come together to create a tequila with its own sense of place.

A huge thank you to Oswaldo González, the González family, and the entire team at Casa Tequilera Joselito for opening their doors and allowing Tony and me to experience the process firsthand.

If you've been to this distillery or have tried Espíritu Bramido or Joselito tequila, let me know what you think in the comments.

© Tasting Tequila with Brad