A Tequila Forged by Family
Founded by a pair of freewheeling cousins, Dos Primos Tequila celebrates tradition and a life well lived
Photo: courtesy of dos primos
For cousins Thomas Rhett and Jeff Worn, business is truly a family affair. “Jeff is like an older brother to me, and we always talked about how cool it would be to start a company together,” says Thomas Rhett, the Nashville-based singer-songwriter. In early 2021, they did just that with the launch of Dos Primos Tequila, a premium spirit made for sipping.
While tequila has always been the duo’s drink of choice, the brand’s origin story goes deeper than shared tastes. “We wanted to create something that represented us, with the outdoor feel that Thomas Rhett and I both really value,” says Jeff, who owns the South Georgia Pecan Company. Since childhood, the two have bonded over their passion for adventure, be it hunting, fishing, or gathering around a campfire, and from the start, the goal was to create a brand that embodied these experiences. “Our hope is to encourage people to unwind and enjoy life,” Thomas Rhett says. In that spirit, the cousins envisioned theirs as an easy-drinking tequila—something smooth and clear, evoking the feeling of a Southern summer with notes of blooming florals, hand-picked herbs, and zested citrus. Tequila production is rooted in tradition and closely tied to the land—another aspect that drew the duo in. Made from 100 percent pure agave, Dos Primos is distilled and bottled in Jalisco, Mexico, where premium agave has been hand-grown for generations. “Family is the most important thing to both of us, and we’re lucky to have partnered with a family-based company down in Mexico that feels the same way,” Thomas Rhett says. “Master distiller Rodolfo González is a third-generation distiller, and his daughter, Grace, represents the fourth generation.” Jeff and Thomas Rhett worked with González to develop the tequila’s taste profile. Under his meticulous eye, each bottle is produced using the family’s time-honored distilling methods, in practice for more than 150 years.
When indulging in Dos Primos themselves, the founders keep it simple. “My favorite way to drink it is just with soda, lemon, and lime,” Jeff says. And for Thomas Rhett, straight-up is best. “There’s something incredible about sipping a glass at home with my wife, Lauren, while watching one of those Tennessee sunsets we’re spoiled by this time of year,” he says.
Read on for more Dos Primos-inspired recipes, crafted by mixologist Kellie Thorn—and a few adventurous ways to enjoy them.
In the Field: The Huntsman’s Punch
Like the region’s many quail hunting lodges, punches are a Southern classic. Here, green tea and a fruity white port complement the herbaceous character of the Dos Primos Tequila, making for a rich yet refreshing sip appropriate for any season.
1 750-ml bottle Dos Primos Blanco Tequila
1½ cup lemon simple syrup (recipe follows)
½ cup dry white port
½ cup strong brewed green tea (recipe follows)
Lemon wheels, for garnish
Combine all ingredients in a container and chill until ready to serve. Adjust acid and sweetness to taste.
To serve, pour approximately four ounces of punch over ice. Grate nutmeg over the top of each drink and garnish with a lemon wheel.
For the lemon simple syrup
¾ cup lemon juice (from 3 to 4 lemons)
¾ cup simple syrup (equal parts water and granulated sugar)
Combine lemon juice and simple syrup in a small saucepan and bring the mixture to a boil over medium-high heat.
Reduce the heat to maintain a gentle simmer and cook until the syrup is slightly thickened, about 10 minutes.
Transfer the syrup to a small bowl and let it sit until cool, about 20 minutes.
For the green tea
1 tbsp. Rishi Sencha Tea
1 cup of water
In a kettle or saucepan, heat water to 160 degrees.
Pour the water over the tea, cover, and steep for 2 minutes. Strain, gently pressing the tea leaves.
On the Water: Watermelon Ranch Water
A quintessential boat drink, this ranch water recipe also nods to agua fresca, the fresh juice Mexican beverage. Simple, tart, and refreshing, the drink features watermelon, salt, lime, and mint, all gently enhancing the flavor of Dos Primos.
5 mint leaves
2 oz. Dos Primos Blanco Tequila
1 oz. fresh lime juice
1 oz. fresh watermelon juice
Pinch of salt
Sparkling mineral water (such as Topo Chico)
In a tall glass or plastic tumbler, add mint leaves to somewhat line the vessel. Fill the glass with ice, then add tequila, lime juice, watermelon juice, and a pinch of salt. Top with sparkling mineral water and gently stir to combine.
Birdwatching: Still Life with Woodpecker
Served without ice, Sazerac-style, or over one large cube as you would an old-fashioned, this cocktail is a perfect easy sipper. It features deep maple notes and a hint of vanilla, balanced by the bright and acidic notes of hibiscus—an ingredient commonly found in Mexican dishes and drinks.
2 oz. Dos Primos Blanco Tequila
¼ oz. hibiscus maple syrup (recipe follows)
¼ oz. filtered water
3 dashes Angostura bitters
3 dashes Peychaud’s bitters
Swath of grapefruit peel
Combine tequila, hibiscus maple syrup, filtered water, and bitters in a mixing glass. Express the grapefruit peel into the mixing glass, then drop it in. Add ice and stir. Strain mixture into a small chilled rocks glass.
For the hibiscus maple syrup
½ cup strong brewed hibiscus tea (recipe follows)
½ cup grade-A maple syrup
½ tsp. quality vanilla extract or vanilla bean paste
Mix all ingredients in a small bowl.
For the hibiscus tea
3 tbsp. dried hibiscus flowers
1 cup filtered water
Allow the tea to steep in room temperature water for several hours before straining. Strain, gently pressing the flowers.
On the Trail: Campfire Cider
Cozy and spice-forward, this Dos Primos–spiked cider evokes memories of sharing stories around a fire or under the stars. Made in a large batch ahead of time, the drink can be carried in a thermos along the trail or mulled over the fire at a campsite.
2 cinnamon sticks
2 star anise
6 juniper berries
6 cardamom pods
3 dried orange peels
1 oz. quality unfiltered honey
4 cups quality apple cider
8 oz. Dos Primos Blanco Tequila
Rosemary sprigs (optional)
In a pot, gently heat the spices, dried orange peels, and honey with the apple cider and allow to gently simmer for approximately 20 minutes.
Add tequila and turn off the heat. Let sit, allowing ingredients to combine, for 10 minutes.
Strain off the spices and pour into a thermos.
To serve, pour 6 to 8 oz. of the mixture into a mug. Optional: Toast a sprig of rosemary over fire until it gently smokes, then lay it across the mug.