This tequila from Volcan De Mi Tierra is one of the best Blanco tequilas. It’s made with a blend of 75% lowland agave, slow-roasted in a wood fire oven for 44 hours, and 25% highland agave that had been heated for 12 hours. The agave is then crushed on a stone wheel, then fermented with rum and champagne yeast. It is then distilled in copper stills, and again in stainless steel.
The Volcan Blanco Tequila is smooth and zesty, with herbal, citrus, spicy notes combined with notes of cherry and pear. It gives off flavors of sweet agave, with hints of grapefruit and black pepper spice. A well-balanced tequila, it has an ABV of 40%.
Enjoy the Volcan Blanco Tequila chilled or on the rocks. It’s also great as a cocktail, like a margarita, or a Jalisco Mule. For food, it goes great with raw seafood, like oysters, ceviche, or even sashimi. You can also enjoy it with grilled fish and shrimp.
Volcan de mi Tierra is named after the “Volcan de Tequila,” an actual volcano in the Mexican state of Jalisco. This volcano erupted 200,000 years ago, sculpting the geography and topography of Jalisco. The area was coated with rich volcanic soil after the eruption, making it perfect for the cultivation of blue agave. The volcanic ash generated a soil rich in basalt and iron, which gives Volcan tequila its distinct flavor. The agave is then transformed into tequila through a perfect combination of tradition and modernity.
The Volcan de mi Tierra tequila’s richness derives from combining the various flavors of highland and lowland agave, combining the best of both locations into an exceptional drink. They wait and watch as the agave sweetens in the sun, just like generations before us. Then, using a mampostery oven and gradual fermentation in wood tanks, together with cutting-edge techniques, a tequila with unrivaled flavor and aroma is created.
Store your bottle upright in a cool, dark place, ideally between 12 and 15°C. Unopened bottles can last for an indefinite amount of time, but once opened, this liquor should be consumed within the year.