Meet Xoaltentli — the Mexica god of dreams, and the soul behind every bottle of Vendedor de Sueños.
He represents the moment a dream becomes something real. Something worth pursuing.
That’s what this tequila is about. Not just a drink — a declaration.
Award-winning tequila from Jalisco, Mexico. Now dreaming in New Zealand.
Vendedor de Sueños was founded in Guadalajara, Jalisco, Mexico, with production based in Ojo de Agua de Latillas, Tepatitlán de Morelos — a small highland town where the Blue Weber Agave grows at its own pace. Six to eight years in the ground before it's ready. There's no speeding that up, and nobody here wants to.
The tequila is made at Destiladora Bonanza, a family-owned distillery founded in 2017 by the López family, operating under NOM 1604. They've built something rare: a production process that honors the traditional Artisanal milling method while maintaining the precision and consistency of modern distilling. The result is a tequila with genuine character — the kind you can actually taste.
Tequila Master Rocío Rodríguez Torres leads production, and her fingerprints are on every bottle.
On the label, you'll find Xoaltentli — the Mexica god of dreams, the soul of the brand and the reason the name exists. He represents the conviction that every great conquest begins not with certainty, but with a dream worth believing in.
In 2025, that dream crossed the Pacific and earned a Silver Medal at the NZ Spirits Awards. First year in New Zealand. First recognition. Not the last.
Here’s what happens in between.
The Blue Weber Agave takes 6 to 8 years to mature. When the time comes, the jimador cuts it from the roots, strips the leaves and harvests the piña.
Precision matters. The piñas are cooked for 48 hours at 90°C. The exact time and temperature define the flavor profile. No room for error — and we wouldn't have it any other way
The cooked agaves go to the milling area, where the juices are separated from the fibres. That juice is mixed with pure spring water from inside the distillery — the element that builds the distinctive character of our products.
The agave juice goes into fermentation tanks for 72 hours. We use a carefully selected yeast for each product — that's how we build a unique flavor and aroma profile. We also use yeast native to the region, which travels freely through the Jalisco air
The fermented juice goes into the stills and undergoes two condensation phases. This is where the tequila takes its final form.
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