There is an endless variety of top-notch steak, from either corn or grass-fed cows, all sourced from Devesa meats, pure Argentinian beef.
Since Don Julio had only created the tequila for his personal use and had never intended to sell it, he had no response for his guests.
Julio González spent his youth learning the ancient methods of making mezcal wine in underground ovens, developing an understanding and appreciation for the subtle flavour nuances resulting from experimentation.
To capture the raw agave essence, is bottled and immediately released.
When we asked the waiter, he told us that is the way the food should be, as if we are stupid and have never eaten empanadas before.
Don Julio changed the industry with the way he produced his tequila.