Volans Extra Añejo Tequila
The first release in the Volans lineup was our 3 Year Extra Anejo. Rested in 20+ year old American White Oak Bourbon Barrels for over three years. This limited released expression has won over 10 major spirit awards.
Tasting Notes
On the nose: A rich blend of cooked agave, vanilla, oak, a pleasant fruitiness, caramel, cinnamon, & butterscotch. On the palate: Cooked agave and vanilla, complemented by oak, fruity undertones, butterscotch, black pepper, minerals, pitted fruit, cinnamon, caramel, and a hint of orange peel. Finish: A complexity that lingers pleasantly on the palate with a balance of sweetness and floral notes.
Best enjoyed Neat
This Extra Añejo tequila is best enjoyed neat at room temperature in a Glencairn, tulip glass, red wine, or snifter. You could also add a splash of water or a large ice cube – if you prefer. There is no wrong way to enjoy Volans Tequila.
The importance of water.
Blue Weber Agave gets most of the credit, whether it focuses on agave maturity and sweetness or if it was grown in the Highlands of Jalisco or the valley near Tequila. The next thing in an aged spirit is the barrel or spirit it once held. But the real secret is the water.
Volans Extra Añejo Tequila is made from three different sources of water: spring water, deep well water, and natural rainwater.
Why does water matter when making tequila? Because the water’s source and purity significantly affect tequila’s flavors and aromas. El Pandillo is located in the Los Altos Region of Jalisco, Mexico. The distillery sits nearly 7000 feet above sea level in the middle of a picturesque rolling hills landscape covered in red iron-rich clay soil and endless blue agave fields. The natural spring water brings a unique flavor that is rich in minerals. The deep well is over 450 feet underground and takes the water from an aquifer unique to the area. The rainwater is collected from the distillery’s roof during the summer rainy season and stored in a 50,000-gallon cistern. The rainwater has a more neutral flavor without any minerals. This allows the cooked agave flavor and our traditional tequila process to be more present in the final profile.
Because El Pandillo – NOM 1579 sits at a high point, the water is not affected by city pollution, farmland runoff, pesticides, fertilizers, or other issues. Cleaner water equals better tequila.
OUR PROCESS
All our agaves are grown in the rich, fertile red clay soil of Los Altos de Jalisco, Mexico. The soil is rich in iron and minerals. The agaves are selected by age and maturity level but mainly by their sugar content. The more mature an agave is, the more sugars it contains. The Jimadores are experts in cutting the pencas (or leaves) of Mature Blue Weber Agaves to the exact specifications of our Master Distiller, Felipe Camarena.
Once the mature and sweet Blue Weber Agaves reach El Pandillo—NOM 1579, they need to be cut in half or quartered. Then, the cogollo (shoot) is cut out. The cogollo is very fibrous, contains minimal sugars, and will make the agave most bitter.
The agaves are then stacked by hand into a stone and brick steam-powered oven. The ovens are unique because they have steam jets at the bottom and upper sections. Steaming the agaves from both the bottom and the top of the ovens cooks them more evenly. (Under or over-cooking agaves can create off-flavors, among other problems.)
After loading the agaves, the ovens are turned on for several hours, and the excess water is drained. This step effectively steam cleans the agaves and washes the contaminants off them. We cook the agaves slow and low for 22 hours, then the doors are opened, and the oven is cooled for several hours.
The most innovative processes at El Pandillo are shredding the cooked agave and extracting the sweet agave juice from the agave fibers. “Frankenstein” is the nickname for the one-of-a-kind 20,000-pound mechanical tahona Felipe Camarena invented. It is upcycled from a train axle and a steam roller. It is run by a 2hp electric motor powered by solar panels and is 97% efficient at extracting the agave juices from the fibers. This mechanical tahona is gentle on the agave fibers. Damaging the agave fibers breaks down and disrupts the structure of the cell walls of the plants. Breaking down these structures that contain cellulose, pectins, and other components can lead to higher levels of methanol when distilled.
Fermentation is the step when you introduce yeast to the sugary Agave mosto. We only use natural yeast from a proprietary strain of yeast that has been used in Felipe Camarena’s family for generations. The wild yeast from the environment around the distillery also influences the final flavors. The estate surrounding El Pandillo Distillery – NOM 1579 has a variety of flowers, grasses, and fruit trees like lime, pomegranate, lemon, apple, and others. The plants we have around, like flowers, grasses, and fruit trees, play a significant role in shaping the yeast community. This has a ripple effect, touching on everything from the diversity of life in the area to how we ferment mosto for tequila and even influencing the unique flavors of our tequila.
This extra añejo tequila was fermented in Stainless Steel tanks without the agave fibers.
We distill the fermented “mosto muerto” two times in traditional artisanal alembic copper pot stills.
Copper’s natural properties are essential for eliminating sulfur compounds and other impurities. The heat distribution of copper guarantees precise control throughout the distillation process, preserving the delicate flavors of our agave. It is also crucial in how the interaction between the copper and the alcohol vapors enriches the tequila with a complex and refined taste profile. Using copper pot stills reflects the dedication to tradition and craftsmanship at El Pandillo Distillery, elements we believe are fundamental to producing tequila of the highest quality. This choice speaks to our respect for the time-honored methods that define the art of tequila making.
Volans Tequila is made up of three different sources of water. The final blend is made and then is off to aging.
Once the tequila is blended, it must rest in oak barrels for over three years. We typically use American White Oak barrels that previously held bourbon. But we sometimes use barrels made from French and German oak. Each barrel produces a unique flavor and aroma profile. This careful use of selected barrels and the location where they are stored gives Volans Extra Añejo its complex and subtle barrel aromas and flavors.
The aging process is grounded in science fundamentals, but finding the perfect balance of aromas and flavors is a form of art that is cultivated through years of experimentation and experience.
Filling & bottling are performed by a state-of-the-art automated machine line. This ensures precise volume control. Labeling is done by hand.PRODUCTION DETAILS
- NOM: 1579 – El Pandillo
- REGION: Jalisco, Los Altos (Highlands), Southern
- ELEVATION: 2097 meters / 6,880 feet above sea level
- CLIMATE: Cool and dry microclimate with a diurnal temperature range average of 30 degrees F (cool nights, warm days).
- MASTER DISTILLER: Felipe J. Camarena
- AGAVE: 100% Agave Tequila Weber variedad Azul (Agave Tequilana Weber Blue variety)
- INGREDIENTS: Only three ingredients are used to craft Volans Tequila: 100% Blue Weber Agave, water, and natural yeast.
- ZERO ADDITIVES: We never alter our Tequila with the use of additives. Volans is master crafted in time honored traditions without the use of additives, so when you enjoy the aroma, taste, and color of Volans Tequila, you’re enjoying nothing but the pure, true flavors of Tequila.
- CULTIVATION: Exclusively estate agave grown in the mineral-rich red soils of Los Altos de Jalisco.
- HARVESTING: Estate Blue Weber Agaves are hand-selected and tested for maturity and high sugar content, approximately age 6-9 years.
- COOKING: 22 hours in a steam-powered stone and brick-lined hornos (ovens).
- EXTRACTING: 20,000-pound mechanical linear tahona extraction.
- WATER SOURCE: Spring water rich in minerals. Deep Well water from +450 ft deep aquifer – highly mineralized. Rain water collected at the distillery.
- FERMENTATION: 4 days on average of open-air fermentation in stainless steel tanks without fibers.
- YEAST: Proprietary formulation of the Camarena family plus ambient yeast.
- FIRST DISTILLATION: Copper pot stills, heads retained, tails removed.
- SECOND DISTILLATION: Copper pot stills, heads retained, tails removed.
- AGING: Previously used American White Oak bourbon barrels for over 3 years.
- BOTTLING: Bottled at 40% ABV (80 Proof) 750ml