TASTING NOTES

Nose: Cooked agave, orange zest, honey, cucumber, sea salt, and pepper

Palate: Citrus-forward, floral, cooked agave, pineapple, clove, honey dew, bell pepper, and hints of brine

Finish: Crisp and peppery, with notes of orange, grapefruit, sea salt, mineral, and cooked agave

PRODUCTION NOTES

Source

Feliciano Vivanco Distillery, Arandas, Jalisco, Los Altos. NOM 1414, since 1929.

Agave

100% sustainably farmed, hand-harvested highland blue weber agave.

Cooking

Stone / brick ovens.

Milling

Roller-mill, 100% first-press free run agave juice.

Yeast

Dual batches are prepared with two unique yeasts, wild & Champaign yeasts, resulting in distinct yet complementary flavor profiles.

Fermentation (Mozart Method)

Using open-air stainless steel tanks, agave fibers from the milling process are added back to fermentation to enhance complexity. Classical music is played during fermentation to stimulate the yeast, so it dances.

Distillation

Each tequila ferment is double-distilled in hand-crafted Mexican copper pot stills, with the final blend consisting of 80% wild yeast and 20% Champagne yeast.

Water

The proprietary Vivanco Ranch 800-foot-deep well is rich in terroir expressive minerality.

Bottling

Bottled unfiltered by hand at the source. Water, agave, and yeast.