In the Jalisco region of Mexico, the Gallardo family crafts authentically complex tequila at the base of a 200,000-year-old volcano aptly named Tequila. The blue agave here, influenced by the nutrient-rich soil, is transformed into a balanced spirit with unique flavors of the earth.
Volcán de mi Tierra embraces the spirit of entrepreneurship to craft its two tequila expressions, using agave from both the highlands and lowlands for a truly unique spirit – sophisticated and elegant.
Ana María Romero Mena has been a part of Volcán de mi Tierra’s story since the start. With over 20 years of experience, she focuses on technique when creating her very special tequila – experimenting with different yeasts and barrel aging.
Ties to the land
In order to showcase the complexity of Jalisco’s fertile terroir, Volcán de mi Tierra uses agave from the highlands and lowlands. The former adds finessed floral and citrus notes, while the latter imparts rounded, earthy flavors.
Sweetened by the sun
Patience is the greatest strength at Volcán de mi Tierra: 3,520 days must pass before the agave plant is ripe enough to harvest. Heated in a traditional stove, the agave is slowly fermented in wood tanks to develop its character.