Inspired by a century’s old distillation process, Lobos 1707 brings a fresh face to the tequila and mezcal markets this winter.

Each of the four spirits being launched are made using traditional methods and finished in Pedro Ximénez wine barrels from Spain for a totally unique flavor profile. The company is led by Founder and Chief Creative Officer Diego Osorio, Chief Executive Officer Dia Simms, and was backed early on by Lebron James.

Osorio notes that creating Lobos 1707 was a way of storytelling, which appealed deeply to Lebron James when he was introduced. “I knew the first time I tasted Lobos 1707 Tequila that it was special,” James explained. “Lobos 1707 is about celebrating the strength of the group and bringing people together. It’s about celebrating the strength of the group and bringing people together. It’s about shared passion and values.”

Lobos 1707

Lobos 1707

The collection is launching this winter with four variants: 

Lobos 1707 Tequila, Joven

This balanced tequila is made with a base of 100% blue weber agave Blanco Tequila blended with a measure of the line’s Reposado. The mix is then carbon-filtered and finished in historic Pedro Ximénez wine barrels. The result is a balanced spirit with notes of tobacco, herb, and earth.


Lobos 1707 Tequila, Reposado

Lobos 1707 Tequila, Reposado

Lobos 1707 Tequila, Reposado

Featuring notes of lightly roasted coffee, cocoa, and oak, this tequila rests in American white oak barrels for over six months before its final finish in historic wine barrels. The process starts with slow cooking 100% Blue Webber agave grown in Los Altos de Jalisco; the liquid is then extracted, fermented, and mixed with a measure of Extra Añejo.


Lobos 1707 Tequila, Extra Añejo

Lobos 1707 Tequila, Extra Añejo

Lobos 1707 Tequila, Extra Añejo

This aged tequila is the perfect segue to tequila for any brown spirit lover. Best served neat, or on the rocks, it features aromatics of rich agave, sherry, citrus, and tobacco and has tasting notes of oak, sherry, and molasses. The agave used is harvested after a minimum of six years and then slow-cooked, extracted, fermented, and aged for three years.


Lobos 1707 Tequila, Mezcal Artesanal

The 100% Espadín agave used in Lobos 1707’s Mezcal is grown for a minimum of six years on the volcanic soil of the steep slopes of the Oaxacan Sierra. Once harvested, the agave is roasted in a conical Oaxacan fire pit that reaches temperatures of 900º; it’s then ground in a horse-pulled Egyptian mill and finished in the brand’s historic wine barrels. You’ll notice the unmistakable smokey nose of Mezcal mixed with a dark and peppery aromatic. On the palette, you can expect an intensely smokey flavor with subtle spice and gradual smoothness.