Volans Tequila Reposado
Volans Tequila Reposado is based on our award-winning blanco tequila, but it is then rested for over two months in hand-selected White Oak ex-bourbon barrels for added complexity and elegant maturation flavor characteristics, from baking spices to subtle barrel notes.
Tasting Notes
A complex expression, with only hints of barrel influence. On the nose: baking spices including cinnamon and clove. On the palate: rich buttery mouthfeel, with cooked agave, minerals, citrus, pear, oak, hints of cooking spices and caramel. Finish: A well rounded lasting finish with sweet and mild pepper notes.
Enjoy Neat and in Cocktails
A delicious sipper neat or with a drop of spring water. Equally flavorful in elegant cocktails from a classic Old Fashioned to a tangy Paloma.
The importance of water.
Blue Weber Agave gets most of the credit, whether it focuses on agave maturity and sweetness or was grown in the Highlands of Jalisco or the valley near Tequila. But the real secret is the water.
Volans Reposado 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. Volans is made in the Los Altos Region of Jalisco, Mexico, at 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.
Our water source 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 & maturity level but mainly by their sugar content. The more mature an agave is, the more sugars are contained in the agave. The Jimadores are experts in cutting the pencas (or leaves) of Mature Blue Weber Agaves to our exact specifications.
The mature & sweet Blue Weber Agaves then need to be cut in half or quartered, for even cooking. Then the cogollo (shoot) is cut out. The cogollo is very fibrous, contains minimal sugars, and will make the agave mosto bitter.
The agaves are then stacked by hand into a stone and brick steam-powered oven.
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 the agave. We cook the agaves slow and low for 22 hours, then the doors are opened and the oven is cooled for several hours.
At the heart of our process is a mechanical tahona — a modern evolution of one of tequila’s oldest traditions. This slow-turning stone gently presses the cooked agave, extracting sweet, rich juice without tearing the delicate fibers apart.
We believe that how you treat the agave matters. When crushed too aggressively, the fibers break down and release compounds that can cloud the spirit’s purity. Our tahona works patiently and carefully, preserving the natural integrity of the agave and capturing the full essence of each piña.
Fermentation is where the magic begins — the moment when sweet agave mosto transforms into something alive.
Volans is made using a natural, proprietary strain of yeast that has been lovingly nurtured over generations. It’s part of who we are. But the true character of our fermentation comes from more than just what we add — it’s also about what surrounds us.
The open-air fermentation is influenced by fields of wild grasses, flowering plants, and fruit trees — lime, pomegranate, lemon, and apple. These plants influence the microbial environment around us, shaping the wild yeasts that subtly join the fermentation. It’s an ecosystem in harmony, where nature lends her hand to every batch.
We ferment in stainless steel, without agave fibers, allowing the mosto to express itself clearly and cleanly. What emerges is a spirit layered with character — not just from the agave, but from the place it’s born.
We distill our fermented mosto twice in traditional copper pot stills, honoring time-honored methods that bring out the purest expression of agave.
Copper plays a quiet but powerful role — its natural properties remove unwanted compounds, while its even heat distribution ensures a smooth, clean distillation. Just as important, the interaction between copper and alcohol vapors enriches the spirit, adding depth and elegance to the final profile.
This commitment to copper is more than technique — it’s a reflection of our belief in doing things the right way, with patience, respect, and craftsmanship.
Volans Tequila is made up of three different tequilas made with 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 two to six months. 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 carefully selected barrels and the location where they are stored gives Volans Reposado 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 and bottling are performed on a state-of-the-art automated line, ensuring precise control over volume and consistency. Each label, however, is applied by hand, honoring the artisanal spirit of the brand and ensuring that every bottle receives a personal touch.
PRODUCTION DETAILS
- 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).
- 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.
- BOTTLING: Bottled at 40% ABV (80 Proof) 750ml