Taste and sustainability equally important
Tequila Buen Vato is made of Agave that has been maturating for eight years of the chalk-rich earth of the Valley of Tequila next to the Amatitán town.
The family Real, 5th generation agaveros, has been working the earth in the same fields their horses feed and kids play, hence no overuse of herbicides and pesticides. The taste of this Agave is typical of the region, rich in sugars and hints of citrus.
The Agave is cooked in a pressure cooker (autoclave) and slowly fermented without any accelerator.
The distillation is performed in stainless steel pot stills. The Buen Vato Tequila is high in Agave but not 100% Agave. The reason for this is that we managed to reach the same flavour and body profile as a 100% Agave, but since we are on the mission to minimize the environmental impact, instead of bottling in Mexico (100% can only be bottled in Mexico), we transport Tequila at 55% ABV and blend it to 38% in Europe where the bottling is done.
We have been particularly cautious about taking away all taste modifiers such as glycerine and sugars to present the real thing. In our work, we value the taste equally as we praise the sustainability factor. It’s up to you to tell us if we have done a good job, we hope you enjoy it!
Flavour on the nose
Clear cooked Agave tones in beautiful balance with herbs, and hints of citrus and cucumber.
On the mouth
Beginning relatively smooth and sweet with a medium body. Ends with a slight bitterness that resembles chocolate. Exists smoothly with slight elements of pepperiness but with clear agave sweetness.
Our producers, Destilería La Santa Rosa in Amatitán, Jalisco, have ongoing projects which aim to integrate social compliance at the heart of the distillery.