VolcaÃÅnde mi Tierra is based on an array, choosing the specific best agave from two locales (swamps and good countries) in Jalisco, Guadalajara, to achieve a perplexing and exquisite fluid. Volcan de mi Tierra features the outflow of every area's terroir by injecting history and development. We make utilization of the horno de mamposteria (conventional open air stove) for cooking of the agave, use the tahona for processing, and enable the agave to age in wooden tanks. These are joined with present day forms, using the autoclave (weight cooker stove) for cooking of the agave, multi-arrange factories for processing and utilize copper pot stills for refining. This mixing of convention with advancement help to reinforce our flavors and build up our smells.

With more than 25 long stretches of involvement, our Maestra de Tequila, Ana Maria Romero, is a standout amongst the most proclaimed and regarded in the business.

100% Blue Weber Agave

Based on a soul of business enterprise, VolcaÃÅn de mi Tierra (Volcano of my land) pays respect to and is named after a genuine spring of gushing lava that sits in the marshes of Jalisco, Mexico, "VolcaÃÅn de Tequila". 200,000 years back the tequila fountain of liquid magma ejected, forming the land and geology of the Jalisco locale. That emission shrouded the region in rich volcanic soil, making the zone perfect for the development of blue agave. VolcaÃÅn de mi Tierra is based on a collection, choosing the specific best agave from two locales (swamps and good countries) to achieve a perplexing and rich fluid. Our concentration and commitment to this land and its terroir is vital to our uniqueness.