Master Distiller Cirilo Oropeza spent decades learning both the science of distillation and the art of tequila making. His passion for it, matched with his strict attention to detail, allowed Cirilo to dedicate himself to the dream of creating a tequila of great quality that everyone could enjoy.
In 1995 he met a local entrepreneur who shared his ambition. They formed a partnership which enabled the creation of a state-of-the-art home for this dream tequila. Destiladora San Nicolas became that home and Espolòn became that tequila.
The award-winning tequilas of Espolòn stand as testament to Cirilo’s pioneering spirit, commitment to his art and promise to never give up on his dreams.
THE GREAT ROOSTER TALE
When it came time to name his beloved tequila, Master Distiller Cirilo looked to another important part of Mexican culture for inspiration. Named for the spur of the rooster, a powerful symbol of national pride, Espolòn is a fitting tribute to the true storied culture of Mexico.
We call our rooster Ramón. He’s our icon and our spirit animal. Ramón leads the charge. He’s not afraid to stir things up. And he can be counted on anytime you need a little spur to get things going.
THE LEGEND BEHIND THE LABEL
Espolòn, at its heart, is a tribute to Mexican culture. Our artwork, like our tequila, borrows from the past and gives it a modern twist. Each label tells a story from Mexico’s rich history. Each captures a different moment, but all pay tribute to one true hero – José Guadalupe Posada.
Posada was a 19th century artist and printmaker, a real pioneer and a bit of a rebel. His most famous work, the calavera (skulls), made powerful commentary on the social injustices of his time. With his sharp wit and clever hand, he gave his people a voice, and gave the art world a style that continues to influence pop culture today.
A TEQUILA FOR EVERYONE
We don’t simply produce tequila. We create it. Espolòn Tequila is the life-long aspiration of Maestro Tequilero, Cirilo Oropeza. Combining a background in chemical engineering and over 50 years of distilling experience, Cirilo blends the science of distilling with the art of tequila making.
With a revolutionary spirit, strict attention to detail and his renowned unconventional methods, Cirilo had one simple goal: to create a tequila so good he was proud to share it with the world. Espolòn is that tequila.
Named for the spur of the iconic rooster in Mexico, a national symbol of pride, and packaged in a spirited salute to the art of legendary José Guadalupe Posada, the tequilas of Espolòn are a powerful tribute to the true storied culture of Mexico itself.
Like any good Maestro, Cirilo has his secrets. But he’s proud to share the keys to making his beloved Espolòn: an exceptional premium tequila accessible to everyone.
Our Casa San Nicolás (NOM: 1440) is located 2,000m above sea level in the Highlands of Jalisco, Mexico. It was built to unleash Cirilo with everything he needs to chase his dream. The dream, creating a superior tequila for everyone to enjoy.
The Plascencia family has roots in the tequila industry dating back to 1898. Don Celso Plascencia was a humble working man born in the Highlands. He worked the land and, as he traveled to and from the fields that belonged to other men, he promised that one day his family would own their own estate and make their own tequila. In 1996, Don Celso’s grandson Raul Plascencia fulfilled this dream with the completion of Casa San Nicolás.
To lead the operation, Plascencia tapped Cirilo Oropeza, whose undeniable talent and steadfast commitment to quality distillation made him the perfect match. The facilities at San Nicolás are a perfect blend of both artisanal Mexican tradition and efficient modern technology.
Only 100% Blue Weber Agave goes in our tequila. Our farmers hand-harvest the piñas when the agave’s matured and they’ve got the higher sugar content that’s perfect for making tequila.
After harvest, a quality inspection is carried out. Once the piñas pass inspection, the leaves are cut in the field to meet our low-cut specifications – this removes any undesirable oils and flavors – a crucial step to maintaining the unique taste of our tequilas. The piñas are then chopped down into smaller pieces for more surface area to extract the sugars during cooking.
Deep down, around 250 meters beneath the Highlands of Jalisco, our water is busy soaking up the natural bounty that only the Highlands can provide.
Every drop of water that goes into our tequila is as pure as it is when it comes out of our well. We make sure not to filter out the rich and flavourful natural elements. We’ve found that this deep connection to Mexico’s natural environment is a crucial ingredient in Espolòn’s award-winning flavor.
Source: Espolon Tequila
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