The Story

Pueblo Viejo was introduced in 1986 — exactly one hundred years after the founding of its parent house, Casa San Matías. The brief was specific: take the Highlands of Jalisco DNA the family had refined since 1886 and put it into a bar-friendly format that did not compromise on production. The result was a 100% agave tequila built for service speed but made with the same hands and the same agave as the prestige tier.

The producer is one of the oldest tequila houses in Mexico — more than 130 years of continuous family ownership. The fields sit in Los Altos de Jalisco, the Highland tequila region above 2,000 metres, where the iron-rich red volcanic soil produces the bigger, sweeter agave piñas that define the Highland style.

Pueblo Viejo became the workhorse expression of the Casa San Matías range — recognised internationally as one of the better-value 100% agave tequilas at its price point, and the entry to the family for bartenders who later trade up into the aged Casa San Matías expressions. 3Two1 Drinks distributes Pueblo Viejo across Australia.

What Makes It Different

The key fact is who makes it: this is a 100% agave Highlands tequila produced by a family house that has been doing the same thing since 1886. It is not a brand sold to a contract distillery; it is the bar-tier release of a 130-year-old producer.

The agave is slow-cooked in traditional ovens to develop sweet, caramelised piña character — the foundation of the Highland flavour profile — then double-distilled in the Casa San Matías tradition. The Blanco is bright, fruity and citrus-led; the Reposado adds a clean layer of oak without smothering the agave; the Añejo deepens into vanilla and toasted oak while still reading as a Highland tequila underneath.

For high-volume bar use, Pueblo Viejo gives operators something that is rare in its price bracket: a 100% agave tequila with a legitimate single-distillery, single-family pedigree, in a bottle priced for a Margarita well. The bar economics work without compromising on the liquid.

The Range

How Bartenders Use It

Tommy's Margarita

Pueblo Viejo Blanco, fresh lime, agave syrup. Shake hard, salt rim optional. The Highland fruit reads cleanly over the lime — the cleanest expression of the drink at the price point.

Paloma

Pueblo Viejo Blanco, fresh pink grapefruit, lime, soda, salt. Long, dry, refreshing. Service-speed pour.

Mexican Mule

Pueblo Viejo Reposado, fresh lime, ginger beer, mint. The reposado oak gives ginger something to grip.

Anejo Old Fashioned

Pueblo Viejo Añejo, agave syrup, two dashes Angostura, orange peel. Stir long. Bourbon's habit, tequila's terroir.

Frequently Asked Questions