Volcan De Mi Tierra XA Tequila

THE HEARTBEAT OF THE EARTH

Born from the volcano that gave tequila its name, our roots run unspeakably deep. Our terroir is generous and shaped over millions of years by the tumultuous fits and starts of the earth’s primal rhythm. A story that started before man, our soil has a unique connection to the cycles of nature.

Volcan x.a, is an innovative blend of reposado, añejo and extra-añejo tequilas, only made with 100% blue agave – free of any additives, bringing the art of blending into the world of tequila. it is rare proposition in the ultra-premium category. Perfect balance of cooked agave, hints of spices, and sweet aromas of vanilla, caramel, and dried fruits. Volcan X.A is best enjoyed neat.

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VOLCAN DE MI TIERRA | Range | LVMH

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.

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

INSIGHT
“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.” Master tequilier, Tomas Perez

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.