History and tradition
Though the Aztecs were likely the first to ferment the juice of the agave, it was the Spanish who began distilling a tequila-like spirit in the 16th century. Today Volcan de mi Tierra still uses many of these centuries-old techniques.
Altitude with attitude
The nutrient-rich terroir surrounding the volcano named Tequila in Jalisco presents ideal growing conditions for blue agave. The soil in the lowlands imparts earthiness and herbal notes to the tequila, while highland soil adds a fruity, floral brightness.
A waiting game
Jimadors, or expert agave harvesters, wait patiently as the plant sweetens in the sun – it can take up to 10 years for it to mature – before retrieving the sweet piña (center). Roasted, then crushed, the agave is fermented and distilled to become a clear tequila.
Flavors of the land
Volcan de mi Tierra’s unaged Blanco tequila, made from 100% Weber blue agave from the highlands and lowlands, is subtly sweet, citrusy and smooth. Cristalino, aged in oak to develop new flavors and textures, is creamier, with sweet caramel notes.