Bandero Tequila has quickly established itself as a brand that balances heritage with innovation. Founded by John Paul DeJoria, co-creator of Patrón, and supported by Johanna DeJoria, Bandero approaches tequila production with a forward-looking mindset while respecting traditional methods. In times when consumers increasingly value authenticity and sustainability, Bandero stands out for its commitment to additive-free spirits, zero-waste operations, and careful attention to every step from agave fields to the final bottle.

Bandero’s story is rooted in family and expertise. Crafted in the heart of Jalisco and sourced from the highlands of the Tequila Valley, Bandero draws on local culture and centuries of agave-growing tradition. Single-sourced, hand-harvested Blue Weber agave forms the foundation of every bottle, reflecting the brand’s connection to the land and its people. As John Paul DeJoria notes, “Bandero Tequila has everything needed to become one of the finest tequilas in the industry. I believe every home should have a bottle of Bandero.”

Commitment to Sustainability

Sustainability is central to Bandero’s operations. From regenerative agave cultivation to energy-conscious distillation methods, Bandero works to minimize its environmental impact. Waste is recycled wherever possible, with spent agave repurposed into bricks, irrigation materials, and other community-use applications. Packaging choices reinforce this ethos: Bandero uses 100% recycled glass and wraps bottles in vegan leather, combining durability, appeal, and reduced environmental footprint. The brand also engages local communities directly, supporting farmers, fair wages, and sustainable practices that ensure tequila production can continue responsibly for generations to come.

Bandero’s artisanal approach begins in the Los Altos region, where agave is cultivated at high elevation for optimal sucrose content. Plants reach full maturity over six to seven years before being hand-selected for harvest. Only the best agaves are taken; smaller or compromised plants remain to grow further, preserving the ecosystem. Each piña is hand-sliced to remove the coyote—the bitter central stem—ensuring only the highest quality material is used.

The cooking process is deliberately slow and traditional: agaves are placed in clay hornos for three days of steam cooking, avoiding modern autoclaves or shortcuts. Distillation follows in copper stills, with careful separation of heads and tails to retain only the smoothest tequila. Chill filtration and oxidation refine the spirit further before bottling. This meticulous process extends to Bandero Café, a ready-to-drink coffee and agave liqueur designed to streamline cocktail preparation without compromising flavor.

Bandero’s commitment to craftsmanship and sustainability has been recognized internationally, with awards including the 2024 Latin American Spirits Gold Medal for Blanco and Berlin International Awards for Best Blanco of the Year. These accolades underscore the brand’s ability to deliver high-quality, eco-conscious tequila at an approachable price point, under $50 at retail, appealing to consumers, mixologists, and premium spirits buyers alike.

From carefully tended agave fields to thoughtfully designed bottles on shelves, Bandero Tequila exemplifies a modern approach to premium spirits: one that does not compromise tradition, quality, or sustainability. By combining meticulous production methods with environmental responsibility, Bandero offers a spirit that resonates with both the palate and the principles of today’s conscious consumer.

Header image sourced from Bandero (Facebook).