Tres Cojones
A small-batch tequila made without shortcuts — highlands agave, patient distillation, and no interest in cutting corners to move faster.
A detour that became an obsession
It started on a trip through Jalisco — a chance pour of a small-batch añejo that turned a weekend detour into a mission. Build a tequila with no shortcuts and no compromises, true to its name: the guts to do things differently.
Tres Cojones is the result — a spirit made for people who don't apologize for wanting the best.
Small batches, on purpose
We're not in a hurry. Every expression rests as long as it needs to, and nothing leaves the distillery before it's ready.
Blanco
Bottled unaged to show the agave at its most honest. This is what's in glasses right now, in very limited supply.
Reposado & Añejo
Both are aging in oak as we speak. No release date yet — they'll be ready when they're ready.
Not sold online
Tres Cojones isn't available for purchase on this site. What we've produced so far is placed directly, in very limited quantities, at a small number of high-end restaurants — no wide distribution yet.
Earning it first
Before we chase wider shelves, we're entering our limited production into international spirits competitions. We'd rather build legitimacy through blind judging than a marketing budget.
From highland field to bottle
Harvest
Hand-selected blue weber agave from the Jalisco highlands, chosen piña by piña.
Cook & Ferment
Slow-roasted to release the sugars, then left to ferment at its own pace.
Distill
Double-distilled in copper pot stills under our Master Blender's direction.
Rest
Bottled unaged, or resting patiently in oak for what comes next.
Three people, one standard
How It's Made
Six stages, none of them rushed. Every bottle of Tres Cojones follows the same path — from red-clay highland soil to the glass in front of you.
Highland agave, chosen by hand
Our blue weber agave grows in the red-earth fields of the Jalisco highlands. Every piña is personally selected by our Director of Agave Cultivation, who can judge an agave's ideal harvest window by touch alone — a skill passed down through three generations.
Slow-roasted, not rushed
The piñas are cooked slowly to convert their starches into fermentable sugars, coaxing out the agave's natural sweetness rather than forcing it.
Patience over speed
Fermentation is left to run at its own pace. No shortcuts here — the flavor takes as long as it takes.
Double-distilled in copper
Distillation happens twice, in traditional copper pot stills, under the direction of our Master Blender — trained in Guadalajara's most storied distilleries before building blends of his own.
Blanco now, more to come
Our Blanco is bottled unaged, straight from distillation, to show the agave at its most honest. Our Reposado and Añejo are currently resting in cask, developing the depth that only time in oak can give them.
Small batch, start to finish
Every batch is bottled in limited quantity — a deliberate choice, not a constraint we're working around.
Why we're competing before we're selling
Rather than rush our limited production onto shelves, we've chosen to submit it to international spirits competitions first. Blind judging is a harder room to win over than a marketing campaign — and we'd rather earn our reputation there before asking the wider world to trust it.
Leadership
Tres Cojones is built by three people who each refused to take the easy version of their job.
Alejandro “Alex” Vidal
Master BlenderAlex trained in Guadalajara's most storied distilleries before striking out to build blends of his own. His philosophy: never blend for the crowd — blend for the moment someone takes their first sip.
- Double Gold Medal — San Francisco World Spirits Competition
- 95 Points — Tasting Panel Magazine
- “Best New Luxury Tequila” — Spirits Business
Mateo Reyes
Director of Agave CultivationMateo has spent over 25 years working the red-earth fields of the Jalisco highlands, learning the rhythms of the blue agave from his father and grandfather before him. He can tell an agave's ideal harvest window by touch alone, and personally selects every piña that goes into Tres Cojones. His deep-rooted knowledge of soil, sun, and patience is why every bottle starts on solid ground.
Andy Christensen
FounderEvery great tequila starts with an obsession. Andy's began on a trip through Jalisco, where a chance pour of a small-batch añejo turned a weekend detour into a mission: build a tequila brand with no shortcuts, no compromises, and — true to its name — the guts to do things differently. Tres Cojones is the result of that obsession: a spirit built for people who don't apologize for wanting the best. Andy's background is in medical technology, but he's always been drawn to the alchemy of turning raw ingredients into something exceptional in a glass. Tres Cojones is his first venture into spirits — though not his first bet on agriculture, as he also holds minority interests in two wineries.
Where to Find Us
Tres Cojones is not sold on this site or through wide distribution. What we've made so far is poured, not shipped — available in extremely limited quantities at a small handful of high-end restaurants in Colorado, each chosen individually.
Makizushico
Trade & General Inquiries
Tres Cojones is available directly through the company — for restaurant placement, press, or anything else, reach out below.
inquiries@3cojones.com