The Story

Casa San Matías was founded in 1886 by Don Delfino González in Ojo de Agua, in the Highlands of Jalisco. It is one of the oldest continuously operating tequila houses in Mexico — more than 130 years of family production, with each generation guarding the same identity: family-made tequila, not factory-made tequila.

The house's reputation was built in the 20th century on a single, audacious move: San Matías released the first extra-aged tequila in Mexico, San Matías Gran Reserva. At the time, the category effectively ended at Añejo. By proving that tequila could behave like a fine brandy under long oak ageing, Casa San Matías opened the door for the modern extra-aged tier that every major house now competes in.

In 1986 — exactly one hundred years after the founding — Casa San Matías introduced a second brand, Pueblo Viejo, designed as a more accessible expression of the same Highlands character. Both are still made by the same family in Los Altos. 3Two1 Drinks distributes Casa San Matías across Australia.

What Makes It Different

The Highlands of Jalisco — Los Altos — are the home of fruit-forward, floral, citrus-led tequila. The terroir sits above 2,000 metres, with red iron-rich volcanic soils that produce larger, sweeter agave piñas than the Lowland valleys around Tequila town. Casa San Matías is one of the oldest continuous expressions of that style.

Production is deliberately old-school. The agave is cooked slowly to develop deeper caramel notes, fermented and double-distilled in the traditional way, then rested in oak for the aged expressions. The result is a tequila that drinks softer and fruitier than the Lowland norm — bright on the nose, with cooked sweet agave, citrus blossom and pepper underneath.

"Family-made not factory-made" is more than a tagline at San Matías. The house has stayed independent through five generations, and the people making decisions about which barrels to bottle are the people who own the brand. That continuity is the reason San Matías-aged expressions taste consistent year over year.

The Range

How Bartenders Use It

Margarita with Tahona

San Matías Tahona, fresh lime, Cointreau or curaçao, light agave. The Highlands citrus-floral profile lifts cleanly off the lime without needing a heavy sweet.

Añejo Old Fashioned

San Matías Gran Reserva, agave syrup, two dashes Angostura, orange peel. Long stir. The extra-aged oak does the work usually done by bourbon.

Tequila Negroni

San Matías Tahona, Campari, sweet vermouth. The floral Highland note plays against Campari's bitter citrus more elegantly than a Lowland Blanco would.

Sipping Pour

Rey Sol Extra Añejo, neat or with a single large ice cube. A tequila built to be tasted slowly — the case for putting agave on the after-dinner trolley.

Frequently Asked Questions