| The Vivanco family have been producing tequila for 3 generations and continue to do so from a 800 acre field on a hillside in Arandas. They choose to only ferment in the cooler months which they believe lends a fruitier character to their tequilas. All the agaves are between 7-9 years old and are a minimum of 23% sugar and are cooked at 100°C for 24 hours. The first distillation run yields between 20-22% alc. to achieve around 55-56% after the second distillation. They then use natural spring water to bring down the level to 43%. | |
| Master Distiller: | Falicio Vivanco |
| Location: | Arandas, Jalisco |
| Nom: | 1414 |
| Elevation: | Highlands |
| Oven: | Brick |
| Fermentation: | Champagne yeast, winter only |
| Distillation: | Copper pot stills |
| Maturation: | 60 days, stainless steel |