ESPACIAL IS MADE WITH PASSION AND TRADITION IN ARANDAS, JALISCO, BY 5TH GENERATION TEQUILEROS. WE ONLY USE THE MOST MATURE AGAVE FROM THE HIGHLANDS AND PRIDE OURSELVES ON THE CRAFT OF MAKING TEQUILA THE TRADITIONAL WAY.
IN HONOR OF OUR ANCESTRAL LAND, WE WORK AND PLAY, PLANT AND PRAY, HONOR AND CELEBRATE. FOR OUR ANCIENT BENEFACTORS, MAKERS AND GUARDIANS OF SKY AND EARTH, WE DRINK.
Tequila Espacial
BLANCO 750ML
$44.99
Espacial is made with passion and tradition in Arandas, Jalisco, by 5th Generation Tequileros. We only use the most mature agave from the highlands and pride ourselves on the craft of making tequila the traditional way.
PRODUCTION DETAILS
NOM: 1414
AGAVE TYPE: TEQUILANA WEBER
AGAVE REGION: JALISCO (LOS ALTOS)
REGION: JALISCO (LOS ALTOS SOUTHERN)
COOKING: STONE/BRICK OVENS
EXTRACTION: ROLLER MILL
WATER SOURCE: DEEP WELL WATER
FERMENTATION: STAINLESS STEEL TANKS, 100% AGAVE, CLASSICAL MUSIC,
OPEN-AIR , CHAMPAGNE YEAST, WITHOUT FIBERS
DISTILLATION: 2X DISTILLED
STILL: 100% COPPER POT
HonoRiNg tRadItioN
CRAFTED FROM 100% BLUE AGAVE, OUR BLANCO EXPRESSION IS MADE WITHOUT ANY ADDITIVES. OUR TEQUILA IS NATURALLY GLUTEN-FREE. IT IS PRODUCED AT THE RENOWNED NOM 1414 DISTILLERY UNDER THE MASTER DISTILLER SERGIO CRUZ, KNOWN FOR HIS EXCEPTIONAL CRAFTSMANSHIP. ESPACIAL REFLECTS THE EXPERTISE AND PASSION BEHIND ITS CREATION.
TerRioR MaTtErS
ESPACIAL TRULY CAPTURES THE ESSENCE OF AGAVE-FORWARD HIGHLANDS TEQUILA. IT BOASTS A DISTINCTIVE COMBINATION OF MINERALITY AND CITRUS NOTES, SHOWCASING THE TRUE CHARACTER OF OUR REGION.
eSpaÇIaL TeQUiLa is made with 100% aGaVe AnD ZeRo AdDitivEs from LoS AltOs, JaLisCo.
NoM 1414
AranDaS, JalIsCo
Our Story
MY CONNECTION WITH TEQUILA AND THE LAND IT COMES FROM IS DEEPER THAN THE PLEASURE I GET FROM SIPPING IT. LOS ALTOS IS THE BIRTHPLACE OF MY PARENTS , GRANDPARENTS AND GREAT GRANDPARENTS. I HAVE FOND MEMORIES OF VISITING MY GRANDFATHER'S RANCH THROUGH THE YEARS AND SPENDING QUALITY TIME WITH FAMILY.
WHEN WE SET OUT TO FIND A DISTILLERY, I KNEW I WANTED TO CREATE A TEQUILA THAT CAPTURED THE ESSENCE OF LOS ALTOS AND ESTABLISH A DEEPER CONNECTION WITH MY ROOTS. OUR SEARCH EVENTUALLY LED US TO 'DESTILERÍA EL RANCHITO' IN ARANDAS, A FAMILY-RUN DISTILLERY BY THE VIVANCO FAMILY, ONLY A THIRTY-MINUTE DRIVE FROM MY PARENTS' CHILDHOOD HOME THAT WE STILL ENJOY TO THIS DAY. THEY TREATED US LIKE FAMILY AND TOOK PRIDE IN THEIR CRAFT, DEVELOPING EXCEPTIONAL TEQUILA. I KNEW WE HAD FOUND OUR PLACE.
BeHinD ThE nAme
THE AZTECS POSSESSED A PROFOUND UNDERSTANDING OF THE COSMOS AND HELD A DEEP FASCINATION WITH THE STARS. THEY METICULOUSLY OBSERVED CELESTIAL BODIES AND DEVELOPED AN INTRICATE CALENDAR SYSTEM THAT INCORPORATED ASTRONOMICAL EVENTS. THEIR BELIEF IN THE INTERCONNECTEDNESS OF THE UNIVERSE FUELED THEIR IMAGINATION, LEADING TO TALES OF SPACE TRAVEL AND CELESTIAL JOURNEYS. THE GODDESS MAYAHUEL, ASSOCIATED WITH FERTILITY AND THE MAGUEY PLANT, HELD A SIGNIFICANT PLACE IN AZTEC MYTHOLOGY, REPRESENTING THE CYCLICAL NATURE OF LIFE AND THE COSMIC FORCES THAT GOVERNED IT.
ThE
PrOcESs
TO BRING ESPACIAL TO LIFE, FIFTH-GENERATION AGAVE FARMERS METICULOUSLY SELECT ONLY THE MOST MATURE SINGLE ESTATE AGAVES. THESE AGAVES ARE THEN SLOW-ROASTED IN BRICK OVENS FOR 28 HOURS. AFTERWARD, THEY ARE ALLOWED TO REST FOR 24 HOURS BEFORE BEING CRUSHED BY A ROLLER MILL. WE USE THE FINEST DEEP WELL WATER, WHICH IMPARTS A DELIGHTFUL MINERALITY TO THE FINAL PRODUCT. THE OPEN-AIR FERMENTATION PROCESS, INFLUENCED BY THE WEATHER AND ACCOMPANIED BY CLASSICAL MUSIC FOR 72 HOURS. FINALLY, OUR TEQUILA UNDERGOES DOUBLE DISTILLATION IN COPPER POTS TO CREATE A REFINED PRODUCT THAT WILL TRANSPORT YOU TO THE HIGHLANDS OF JALISCO.
HoW iT's MAdE
1 / Harvesting and "Jima"
The first step is to harvest mature agave plants, which are typically around 6-8 years old. The leaves are trimmed off, and the core, known as the piña, is harvested.
2 / CookiNg
The piñas are then roasted in a brick oven for 28 hours and cooled for 24 hours to break down the complex carbohydrates into simple sugars, which will be fermented later.
3 / ExtRactIoN
Once the piñas are baked, they undergo a process of crushing and shredding to extract the delicious juice hidden within, known as mosto. This extraction of mosto is achieved through the use of a roller mill.
4 / Fermentation
Next, the mosto must ferment into ethyl alcohol in order to become a spirit. The mosto is combined with champagne yeast and under classical music combined with deep well water in large stainless fermentation tanks.
5 / Distillation
The process begins by distilling the agave juices, a step that serves to purify the liquid and intensify the alcohol content in the blend. the, tequila undergoes two rounds of distillation in copper stills. The initial distillation results in an opaque liquid known as the ordinario. The subsequent distillation yields the pristine blanco tequila.
