Source
Feliciano Vivanco Distillery, Arandas, Jalisco, Los Altos. NOM 1414, since 1929.
Agave
100% sustainably farmed, hand-harvested highland blue weber agave.
Cooking
Stone / brick ovens.
Milling
Roller-mill, 100% first-press free run agave juice.
Yeast
Dual batches are prepared with two unique yeasts, wild & Champaign yeasts, resulting in distinct yet complementary flavor profiles.
Fermentation (Mozart Method)
Using open-air stainless steel tanks, agave fibers from the milling process are added back to fermentation to enhance complexity. Classical music is played during fermentation to stimulate the yeast, so it dances.
Distillation
Each tequila ferment is double-distilled in hand-crafted Mexican copper pot stills, with the final blend consisting of 80% wild yeast and 20% Champagne yeast.
Water
The proprietary Vivanco Ranch 800-foot-deep well is rich in terroir expressive minerality.
Bottling
Bottled unfiltered by hand at the source. Water, agave, and yeast.
