About Volcan De Mi Tierra Blanco Tequila
Volcan De Mi Tierra (the volcano of my land) was born of a volcano. It was 200 thousand years ago that the volcanic eruptions shaped the lowlands and created the terroir in which the blue agave thrives. This tequila is crafted at their distillery in Jalisco, Mexico with a unique recipe that carefully balances between traditional and modern approaches, the past and present.
It all starts with a blend of highland and lowland blue agaves, joining the unique terroirs of both regions. The agave take 3,250 days to reach maturity. Some traditions can't be broken. The agave hearts are harvested and baked in a mampostery oven, then milled using a tahona mill with a large volcanic stone — just as it was always done. The stone crushes the agaves, separating the juice from the fibers. Then the mosto is left to slowly ferment in wooden tanks.
Bottled at 80 proof, the unaged Volcan De Mi Tierra Blanco is crafted with a blend of lowland and highland agave by Master Distiller Anna Maria Romero Mena. The luxury tequila expression is complex, sophisticated, and elegant with the volcanic soil, rich in basalt and iron, bringing herbal, minty, grassy, citrusy, and spicy notes to the profile.
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Although tequila has developed a bad reputation, there's more to the spirit than just shots on a Saturday night.
This traditional Mexican drink origins in the state of Jalisco when according to a local legend, lightning struck an agave cactus before the Nahua tribe drank its warm nectar. Behold, tequila.
Legally, tequila has to be made of 51% of Blue agave around the Jalisco region in Mexico. There are different types of tequila according to age - from the youngest representatives, blanco, reposado, and añejo, to the oldest extra añejo.
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