BEHIND OUR TEQUILA
Volans Ultra Premium Extra Añejo Tequila is made with only the finest and all-natural ingredients using traditional and historic methods with a twist of innovation.
The art of making a great tequila is in the details… and we love the details.
VOLANS ˈvō-ˌlanz n. 1 A constellation in the southern sky representing a Flying Fish. 2 An Ultra-Premium Extra Añejo Tequila.
BLUE WEBER AGAVE
Agave Tequilana or blue Weber agave is at the center of any great tequila. It can take up to an entire decade before one agave plant reaches full maturity. Soil, climate, sun exposure, topography, and years of dedicated hands-on care all influence the sweetness and flavor of our tequila. The Los Altos Region of Jalisco, Mexico lies approximately 6800 feet above sea level. The cool and dry climate allows our Blue Agave to mature slower, allowing the piñas to grow larger and sweeter. The importance of using mature agave is the same as cooking with a green or yellow banana, it’s not as sweet and as flavorful as the brown, very ripe ones.
ONLY THE SWEETEST PARTS
We take the time to cut out what’s called the Cogollo, or shoot of the male agave. It’s the top part of the agave where the pencas (stalks) forms. The cogollo is very waxy and creates a bitterness to the distillate.
DUAL STEAM POWERED STONE OVEN
Our masonry stone oven (horno) is modified to slow roast our Blue Weber Agave evenly from the top and bottom. This simple detail of slow roasting the agave from both sides prevents the agave’s from being over or undercooked. The oven makes a big difference and even imparts its unique flavor into the tequila. In the end, its a perfectly cooked batch of mature agaves that creates a smoother and better-tasting tequila.
THE 19,000 LB MECHANICAL TAHONA
Tradition, meet innovation & efficiency.
This recycled steamroller invented by Master Distiller Felipe Camarena needs a whopping 1 hp motor to extract the sweet & juicy fibers of our freshly cooked and shredded Agave. This method is more efficient, easier to clean, and it saves a tremendous amount of energy than a traditional volcanic stone tahona.
THE IMPORTANCE OF WATER
Water is critically important to the flavor of our tequila. We use a mixture of rain, spring, and deep well (450 ft+) water. This combination creates a superior blend and just the right amount of minerality for our tequila. Jalisco is famous for many things, its rainy season is one of them. The roof of the distillery is a giant rain collecting system and has a 53,000-gallon underground cistern. This allows us to utilize the rain in the dry season, and be more environmentally friendly.
THE SECRET IS IN OUR YEAST
Fermentation is the magical time when we take our cooked agave juice (mosto) and add yeast to make a low alcohol liquid, very similar to beer. The strain of natural yeast we use is a unique and closely guarded strain that makes our tequila special and has been in our Master Distiller, Felipe Camarena’s family for generations. The stainless steel insulated fermentation tanks help control the temperature to allow the yeast to do what they do best, convert sugars (and carbohydrates) to alcohol.
USED AMERICAN OAK BOURBON BARRELS
The finish of our Ultra Premium Extra Añejo Tequila depends greatly on what type of cask our tequila rests in. We use used bourbon whiskey casks. This imparts a rich complexity of flavors with a subtle oak flavor.
AGED TO PERFECTION
In order to be called extra ańejo (XA), a tequila needs to be aged at least 3 years. We let our casks sleep in an underground environment that experiences little to no temperature changes.