Master crafted in the Jalisco highlands from estate ripened Blue Weber agaves and aged with the time honored traditions of renowned El Pandillo distiller Felipe Camarena, our 6-year Extra Añejo Tequila Limited Edition is the newest star in the Volans collection.

Mature Agaves and Red Soil.

Twenty-two tons of Blue Weber agaves, matured in the iron and nutrient rich red soils of Los Altos at an altitude of 6,880 feet, were harvested by the jimadors of the Jesús Maria estate. With an average age of 6 years, each agave was hand selected for maturity and sugar levels rather than age, a characteristic of agaves cultivated in the cooler climate of this distinctive Jalisco highlands terroir.

Cooking and Tahona Extraction.

The harvested agaves were cooked low and slow in stone and brick lined ovens for twenty-two hours, until ready to release their sweet cooked agave juices under the controlled pressure of Felipe’s unique linear Tahona and agave shredder. Tahonas are large wheels traditionally made of stone, often volcanic, that operate in a circular motion to crush the cooked agaves and release their juices. El Pandillo deploys the only mechanical Tahona that operates in a back and forth motion which, in conjunction with their unique shredder, ensures the agave fibers retain their structure as they release their sweet juices.

Fermentation and first distillation of a unique Ordinario.

The Camarena family’s closely held yeast formulation along with ambient yeasts, fermented the fragrant agave juices, or mosto, in open air vats over four days in preparation for the first distillation in copper Alambiques which produced a unique Ordinario with aromatic and flavor rich “Heads” from the first part of the distillation.

Heads or Tails.

While most Tequila distillers need to remove the less desirable superior alcohols found in the “Heads,” Felipe’s controlled extraction process minimizes the presence of superior alcohols allowing for an Ordinario enhanced with naturally complex floral, herbaceous, spice and fruit flavors found in the Heads and retained throughout distillation. The entire last part of the distillation, known as Tails, was cut to remove the unwanted elements that are produced in the Tequila distillation process.

Second distillation and a promising Blanco.

The second distillation in a copper Alambique further enhanced flavors, aromas and alcohol levels, producing a crystal clear Blanco Tequila at 55% ABV with a promising flavor profile of florals, citrus, cooked agave, and minerals, destined for barrel maturation.