This Is How Tequila Gets Made
Take a tour of the Volcan De Mi Tierra distillery in Mexico.
BY Sarah Rense | Aug 4, 2017 | Opinion
In July, Moët Hennessy introduced its first tequila, Volcan De Mi Tierra, to the drinks market. The tequila, a joint venture with Mexico's Gallardo family, broadens its portfolio, which already boasts Glenmorangie, Belvedere, and of course, Hennessy.
"It was my hope to create a spirit that is truly committed to expressing the heart of the agave and terroir from which it came. This is why—unlike many distilleries—we combine agave from the low-and high-lands and embrace the nuances from each region," leader, Maestra de Tequila Anna Maria Romero Mena said in the press release.
For a taste of Volcan De Mi Tierra's backstory, Esquire went down to "Tequila Volcano," the 200,000-year-old volcano in whose shadow the blue agave is grown. There, in the volcanic soil of Mexico's Jalisco region, the distillery turns the 100 percent pure agave into a Blanco—a spicier tequila with flavour notes from the low- and high-lands—and a Cristalino, an añejo aged in old world casks with vanilla, caramel, and chocolate undertones. Here's how: