VOLCAN DE MI TIERRA
The History of TequilaThe Aztecs first used the agave plant to make a drink called pulque. This drink was made by fermenting the sap of the agave plant, and it was used for religious and ceremonial purposes. When the Spanish conquistadors arrived in Mexico, they began to make their own version of pulque, which they called mezcal. Mezcal was made with the same agave sap, but it was distilled, and it quickly became popular among the Spanish settlers.Tequila was first produced in the 16th century in the town of Tequila, which is located in the state of Jalisco. The first tequila distillery was built by the Marquis of Altamira. Tequila was originally made with a type of agave known as Blue Weber Agave (agave azul). This variety of agave is still used to make tequila today. How is Tequila CraftedTequila is a distilled beverage made from the blue agave plant. The drink is typically composed of 40% – 60% alcohol by volume (80 – 120 proof) and is made in Mexico. Tequila is made from the heart of the agave plant, which is called the piña. The piña is roasted above-ground in an oven and then shredded or grounded into a pulp. Then, the pulp is mixed with water and yeast and fermented in large vats for two to three weeks. After fermentation, the mixture is distilled two or three times to produce the final product. NEW PRODUCT | VOLCAN DE MI TIERRABEFORE TEQUILA WAS A DRINK IT WAS A VOLCANO Volcan de mi tierra’s true beginnings date back over 200,000 years, when the “tequila” volcano erupted, and nourished the soil of the jalisco region in Mexico. Volcan de mi tierra, which translates into “land of the volcano”, embodies a celebration of provenance and legacy.Volcan de mi tierra harmonizes 300 years of passion and entrepreneurship, joining the gallardo family’s heritage and deep mexican roots with moët hennessy’s commitment to craftsmanship and savoir faire. BLANCOCRISP FLAVORS FROM THE HEART OF THE AGAVE.Volcan de mi tierra blanco blends the herbal, citrus and spicy indicative of the lowlands with fruity notes like cherry and pear from the highlands. Its taste combines sweet agave notes with delicate hints of grapefruit and a touch of black pepper spice, resulting in a well-balanced finish. CRISTALINOAGED TEQUILA WITH AN UNPRECEDENTED COMPLEXITY.We pushed the boundaries of aging tequila by blending añejo and extra-añejo. Then we removed the color and the most prominent wooden notes to keep the crisp flavor of the agave.Volcan de mi tierra cristalino is a fusion of tobacco, dried fruits, chocolate, caramel, vanilla, and cooked agave aromas in this unique and elegant style.It unveils, its best aromas sipped neat or savored chilled on the rocks.
Glendalough Distillery
At Glendalough Distillery we progressively-craft luxury spirits in the Wicklow Mountains, in Ireland. We hope these spirits evoke a sense of place through their depth of flavour as they are an expression of what we love about these mountains. Glendalough is also home to a 6th century settlement founded by St Kevin, the man on our bottle, who turned his back on a life of wealth and privilege in search of something more meaningful. After years of exploring the Irish wilderness Kevin came across the majestic valley he would come to call home. He went on to dedicate his life to nature and taking the path less travelled. One day he arrived at the deep, isolated valley of Glendalough. He stood with his arms outstretched, marveling at its beauty. A blackbird landed on his hand and laid her eggs. He took it as a sign, a test of his resolve. So, there he stood, steadfast, day and night until the eggs hatched and the birds fledged. This story, and many others about Kevin, drew people from all over Ireland to the valley Over time this beautiful valley nestled in the Wicklow mountains of Ireland formed the historical and culturally rich valley that is Glendalough today. BotanicalsTo make our gins, wild plants from the mountains around the distillery are hand-picked each day. What’s foraged is brought back to the distillery within hours. They are painstakingly slow distilled to tease out delicate flavours, in tiny batches of less than 250 litres. The cut-points are decided batch by batch, by smell and taste (never timed or automated) as if each batch is the first.
