Discover Giulia
OUR AGAVE
Giulia’s journey begins in the agave fields of the Jalisco Highlands, where they mature for a minimum of six years in the rich volcanic soil.
COOKING
We slowly cook the agave in traditional brick ovens, or horno, for 72 hours. Cooking in brick ovens is a time consuming process, but one that preserves the agave’s natural flavors to the greatest extent possible.
EXTRACTION
After cooking, the agave fibers are broken apart using a traditional roller mill, releasing the agave juice to be used in fermentation
FERMENTATION
The agave juice, or mosto, is then transferred to stainless steel fermentation tanks where the yeast converts most of the sugar into alcohol, lasting approximately 3 days
DISTILLATION
After fermentation, the mosto is twice distilled in traditional copper stills for superior heat regulation and to remove maximum impurities
BOTTLING
After taking a narrow cut of the heart during distillation, Giulia is bottled additive free, using deep well water, to give consumers a pure expression of distilled agave.
GIULIA'S RECIPES
CAIPIRINHA
From Giulia’s home country of Brazil, a twist on a Brazilian classic.
- 60 ml Giulia
- 1 whole lime, cut into wedges
- 2 tablespoons of sugar
Directions: muddle Giulia, lime and sugar in a cocktail shaker, add ice. Shake vigorously and pour into glass.
GIULIA'S HONEY DEUCE
One of Giulia’s Favorite Drinks!
- 35 ml Giulia
- 90 ml Fresh Lemonade Juice
- 15 ml Raspberry Liqueur
- 3 Honeydew Melon Balls (optional)
Directions: Add Giulia, lemonade, and raspberry liqueur in glass filled with ice. Stir and garnish with frozen honeydew melon balls
PALOMA
- 60 ml Giulia
- 60 ml Fresh Grapefruit Juice
- 15 ml Lime Juice
- 120 ml Sparkling Water
- 15 ml Agave Nectar
Directions: Add Giulia, grapefruit juice lime juice, and agave nectar to an ice filled shaker and shake well. Strain into an ice filled Collins glass and top with sparkling water
Spicy Jalapeño Margarita
- 60 ml Giulia
- 30 ml Lime Juice
- 25 ml Cucumber Puree (see below )
- 15 ml Agave Syrup
Puree Directions: Add 1 English Cucumber, 1 Jalapeño, and 5 Basil leaves to blender and blend until smooth
Cocktail Directions: Add all ingredients to a cocktail shaker, fill with ice and shake well. Strain into an ice filled glass and rim with Chile Salt.
RANCH WATER
- 60 ml Giulia
- 20 ml Lime Jiuce
- 120 ml Sparkling Water
Directions: Add Giulia and lime juice to a Collins glass filled with ice, top with sparkling water
Negroni
- 30 ml Giulia
- 30 ml Campari
- 30 ml Sweet Vermouth
Directions: Add all ingredients into an ice filled glass, stir and enjoy!
CLASSIC MARGARITA
- 45 ml Giulia
- 30 ml Orange Liqueur
- 20 ml Lime Juice
- 8 ml Agave Syrup
Directions: Add all ingredientsinto a cocktail shaker and ice. Shake well and pour into a glass with salt on the rim
Coconut Margarita
- 45 ml Giulia
- 15 ml Orange Liqueur
- 60 ml Coconut Milk
- 120 ml Coconut Water
Directions: Add all ingredients in a cocktail shaker, add ice, and shake well. Strain into a glass filled with fresh ice and enjoy!
Espresso Martini
- 45 ml Giulia
- 45 ml Espresso
- 15ml Coffee Liqueur
- 8 ml Agave Syrup
Directions: Add all ingredients into an cocktail shaker and add ice. Shake well and strain into a coupe glass.
JALISCO MULE
- 60 ml Giulia
- 15 ml Lime Juice
- 120 ml Ginger Beer
Directions: Add all ingredients into a copper mug, add ice and garnish with a slice of lime
JALISCO MULE
1960s Brazil is calling!
- 175 ml Giulia
- 415 ml Sweetened Condensed Milk
- 325 ml Coconut Milk
- 340 g Shredded Coconut
- 3 Cups of Ice
Directions: Put all ingredients into a blender and blend until smooth, serve immediately. (4 Servings)
JALISCO 75
- 30 ml Giulia
- 90 ml Prosecco (chilled)
- 15 ml Lemon Juice
- 15 ml Agave Syrup
Directions: Mix Giulia, lemon juice and agave syrup, pour into a champagne flute and then top with Prosecco
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