Volcan de mi Tierra

Volcan de mi Tierra
Volcan de mi Tierra
Volcan de mi Tierra

Volcan de mi Tierra

In May 2017, Volcan de mi Tierra was born out of the alliance between LVMH and the Gallardo family with the desire to create a tequila that is both complex and extraordinary.

Creation date: 2017
CEO: Trent Fraser
Head office: Prolongación Medina Ascencio 567 Col. Huaxtla, El Arenal Jalisco México
Website: www.volcan.com

Identity

Volcan de mi Tierra is named after a real volcano that sits in the lowlands of Jalisco, Mexico, “Volcan de Tequila”. 200,000 years ago the tequila volcano erupted, shaping the land and topography of the Jalisco region. That eruption covered the area in rich volcanic soil, making the area ideal for the growth of blue agave. The ash of the volcano created a soil rich in basalt and iron, which gives our tequila its particular taste.

© Volcan De Mi Tierra

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Our premium aged Tequila Cristalino is blended in casks from the old world to create a unique and deep flavor.

© Volcan De Mi Tierra

Insight

Tomas Perez - Master tequilier for Volcan de mi Tierra. © Volcan De Mi Tierra

“Volcan de mi Tierra is not only a Tequila. It is the creation of a unique profile made from rich aromas and agave flavors from Las Regiones Valles y Altos; this unrivaled expression combines past and present, enhancing all the nuances from each region. Volcan de mi Tierra essence simply is 100% Heart, from field to bottle.”

Inspiration

A delicate balance of heritage and modernity transforms our agave into tequila.

The complexity of the Volcan de mi Tierra tequila comes from blending the distinct flavors of the highlands and lowlands agave, bringing together the best of both regions into an extraordinary liquid. Like generations before us, we wait and we watch as the agave sweeten in the sun.

Then, the use of a mampostery oven and slow fermentation in wood tanks combined with state-of the art processes develop a tequila with unparalleled flavor and aroma.

Key figures

  • 600 volcanos in the state of Jalisco, only one is active
  • 20 tons of agave are cooked every week in a 42 hrs stone oven
  • 7 to 8 years is the time that it takes for blue agave to grow and mature