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Volcn De Mi Tierra pays homage to and is named after a real volcano that sits in the lowlands of Jalisco, Mexico: El Volcn de Tequila. 200,000 years ago the Tequila volcano erupted and shaped the entire region. Its eruption covered the area in rich volcanic soil, making the area ideal for the growth of blue agave. Lowlands agave is cooked in the brick stone oven, then crushed with a stone wheel called a tahona, fermented in open wooden tanks with champagne and natural yeasts and finally double distilled in pot stills. Highlands agave is cooked in a pressure oven called an autoclave, then crushed with a multi stage milling machine, fermented in stainless steel tanks with rum yeasts and finally double distilled in pot stills.Volcn De Mi Tierra Blanco blends its herbal, citrus and spicy notes indicative of the lowlands and fruity notes found in cherry, and pear from the highlands. Sweet agave notes with delicate hints of grapefruit and a touch of black pepper spice, resulting in a well finished balance.