Armand De Brignac
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Volcán de mi Tierra
WhistlePig
VOLCAN DE MI TIERRA
Aging aesthetics and savoir-faire
A unique taste created by assemblaging three tequilas
Volcan de Mi Tierra pays tribute to the 200,000-year-old eruption of Volcan de Tequila (Tequila Volcano) that shaped the fertile soil and topography of the Jalisco region of central Mexico, where the agave succulent plant grows. represented and named. One of the few tequila brands produced in its own distillery at the foot of the tequila volcano, it has a unique savoir-faire that combines tradition and innovation.
Area: Tequila, Jalisco (Mexico) Foundation: 2017
PRODUCT LINE
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VOLCAN X.A
A very smooth and aromatic tequila. The use of a unique 'Grace Cask' made from American oak reveals toasty notes and vanilla aromas. The sweet aromas of cooked agave, spices, vanilla, caramel and dried fruits are perfectly balanced and harmonious.On the palate, the Reposado base provides the ideal sweetness and smoothness, while his blended Anejo and Extra Anejo tequilas add aromatic grace and complexity. The blending recipe is kept secret by Tequila Maestro.On the palate, the reposado base provides the ideal sweetness and smoothness, while the blended añejo and extra añejo tequilas add aromatic grace and complexity. The blending recipe is kept secret by Tequila Maestro.
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VOLCAN DE MI TIERRA BLANCO
The herbal, citrus and spicy indicative of the lowlands with fruity notes like cherry and pear from the highlands.
Its taste combines sweet agave notes with delicate hints of grapefruit and a touch of black pepper spice, resulting in a well-balanced finish.
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VOLCAN DE MI TIERRA CRISTALINO
We pushed the boundaries of aging tequila by blending añejo and extra-añejo. then we removed the color and the most prominent wooden notes to keep the crisp flavor of the agave.
Volcan de Mi Tierra Cristalino is a fusion of tobacco, dried fruits, chocolate, caramel, vanilla, and cooked agave aromas in this unique and elegant style.
It unveils its best aromas sipped neat or savored chilled on the rocks.
