Cortes y Camarena, S.A. de C.V
NOM 1617. Jalisco, Mexico.
The home of Halcón de Oro. Owned by our family. Operated by our team. Walked, touched, and tended by the people whose hands shape every bottle.
TWELVE QUIET STEPS FROM SOIL TO BOTTLE
The Field
Eight to twelve years in the ground. Hand-harvested by jimadors when the agave is fully mature.
01
The Trim
The piña — the heart of the agave — is cleaved free of its leaves and trimmed by hand.
02
The Oven
Slow-cooked in traditional stone and brick ovens. Low heat. Long time. The starches in the agave convert gently to sugar.
03
The Mill
A roller mill extracts the juice, separating it cleanly from the cooked fiber.
04
The Water
Deep well water is drawn from beneath the highlands themselves — soft, mineral-rich, and quietly distinct.
05
The Ferment
The fermentation takes place in stainless steel tanks. No accelerants. No additives. Time does the work.
06
The First Still
A first distillation in stainless steel pot stills. The agave's character is concentrated, but not yet refined.
07
The Second Still
A second pass. Cuts are made by feel as much as instrument. Heads, hearts, tails — separated with care.
08
The Rest (Reposado & Añejo)
The spirit is laid down in oak. Time begins to deepen what the agave began.
09
The Cut
Brought to proof with deep well water. 40% ABV. Always.
10
The Bottle
Bottled in small batches. Sealed by hand. Labeled with care.
11
The Inspection
Every batch tasted before it leaves. Nothing carrying our name reaches a shelf until the team agrees it should.
12
Get in touch
The Rare Privilege of Ownership
In Mexico, more than 1,400 tequila brands are produced by just 134 active distilleries. Many never own the process—they source the spirit, apply a label, and call it their own.
Halcón de Oro was built differently.
Our home is Cortes Y Camarena. Our agave is grown in our own families' fields. Our ovens, mills, fermentation tanks, and copper stills are all under one roof, guided by the hands and heritage of the people who craft every bottle. From the first harvest of the Blue Weber agave to the final cork, every step remains in our care.
Owning the entire journey demands more time, greater investment, and an uncompromising commitment to quality. But when your ambition is to create one of the world's finest tequilas, there is no other way.
Halcón de Oro was built differently.
Our home is Cortes Y Camarena. Our agave is grown in our own families' fields. Our ovens, mills, fermentation tanks, and copper stills are all under one roof, guided by the hands and heritage of the people who craft every bottle. From the first harvest of the Blue Weber agave to the final cork, every step remains in our care.
Owning the entire journey demands more time, greater investment, and an uncompromising commitment to quality. But when your ambition is to create one of the world's finest tequilas, there is no other way.
TWO MILLION ACRES OF HIGHLAND AGAVE.
Our distillery sits in the highlands of Jalisco, surrounded by the family’s agave fields. Roughly two million acres of 100% Blue Weber agave rise out of the iron-rich, red volcanic soil that defines this region.
The highlands, Los Altos, produce a different agave than the lowlands. The plants grow slower, sweeter, and more aromatic. They are touched by intense daytime sun and cooled by mountain air at night. This is the terroir of Halcón de Oro. It is the reason our spirit tastes the way it does.
Specification
A DISTILLERY BUILT TO LAST.
Cortes Y Camarena is not only a place of production. It is a place of return — for our family, for our team, and one day, for our guests.