VOTED “BEST TEQUILA” 2015 at the San Francisco International Spirits Competition
Tequila Villa Lobos is the result of a friendship and close collaboration with two of the worlds most respected and trusted authorities on Tequila: Carlos Camarena and Dale Sklar. The agave used for Villa Lobos is entirely harvested by agaveros from the Camarena Family plantations in Los Altos, the celebrated Arandas highlands, thus ensuring only the sweetest & most mature are used. Villa Lobos is a perfect example of handcrafted Tequila made with passion and care in the traditional way.
How Villa Lobos Tequila is made
To see where Villa Lobos Tequila is distilled, is to go back over a century to one of the last distilleries of its kind in Mexico where production is still done by hand in the old fashioned way, slowly and with ‘corazon’ (heart). The agave used for Villa Lobos is entirely harvested by agaveros from the Camarena Family plantations in Los Altos, (the celebrated Arandas highlands), thus ensuring only the very finest plants are used.
Carlos, like his Father before him Don Felipe, and his Grandfather before him, regularly walks through the agave fields to see how the plants are developing.
The source of the liquid that ultimately after crushing, fermentation & double distillation, becomes Villa Lobos Tequila. ‘autoclaves’/ pressure cookers’) but this wouldn’t be good enough for Villa Lobos.
The finest agave with the highest fructose levels are used to make Villa Lobos (lesser grades will be sold to other Tequila producers in the area). The specially selected Agave plants are slowly cooked in the old traditional brick ovens (almost all distilleries now use rapid cooking stainless steel ‘autoclaves’/ pressure cookers’) but this wouldn’t be good enough for Villa Lobos.
The smell of the cooked Agave hearts is beyond description and is like the sweetest of honey… indeed it is called,‘Miel deagave’ (honey of the agave).
The agave is then crushed in the mill in order to separate the agave juice from the fibre. Natural spring water is then added to the juice before fermentation and squeezed and the juice is slowly fermented in large wooden fermentation tanks.
(Wooden tanks have almost disappeared from distilleries now-a-days, as they are so much harder to work with, however their end result is beyond comparison.)
Only the local natural yeasts blowing in on the wind through the glass-free open ‘windows’ are used to ferment the juice, and slowly the bubbling of the juices starts as the yeasts convert the natural plant sugars into carbon-dioxide and alcohol.
When the sugars are fully fermented, the juices are taken into the copper pot stills and slowly distilled twice to produce the ultimate tequila possible… The pride of the La Alteña distillery, Villa Lobos. The result of the first distillation is known as ‘ordinario’ and eliminates some of the fatty acids and oily compounds.We then carry out the second distillation to produce the smoothest
Tequila we can make with the most delicate aromas and flavour. Only Villa Lobos Tequila is made by us in this way. In order to concentrate the flavours we do something unique to us … we keep the blanco in steel tanks for 6 months to allow it to rest and slowly oxidise, so its flavours and bouquetare enhanced.
This delay is expensive…normally tequila blanco is bottled immediately by most Tequileros, however Villa Lobos is not ‘most Tequilas’! The blanco thus has an incredibly smooth finish with the famous spicy, white-pepper nose so beloved of the great Arandas Tequila houses.
Some of the Tequila (Reposado) will be left to age in single-use ex American bourbon oak Barrels to mature for up to 12 months. They will take on the gentle gold tones of the cask ;
Other casks may be left for 2 years or even more and become even darker and smoother and labelled as Añejo (old).
Finally, just a few barrels will be left to age in cask for four years, before being transferred to steel tank for over a year to rest, before bottling and labelling as Extra Añejo…an expensive luxury to slowly sip and savour for those special occasions !
The Los Hombres 10 year old is a special and very limited edition, and even if another 10 year old edition is produced, it can never be ‘the same’ !
We specially select each barrel after a personal tasting. Only the very best quality product will be bottled as Villa Lobos. This tequila is made to honour and respect the memory of Don Felipe Camarena and our grandfather, founders of the dynasty. In their name we am proud to bring you Villa Lobos, one of the greatest tequilas in all of Mexico.
Available in 70cl and 75cl
Case: 6 x 70cl, 6 x 75cl
Blanco, Reposado, Añejo & Extra Añejo
100% Blue Agave
Single Estate Bottled
Product of Mexico
Tank rested for 6 months.
Very light lemon and straw.
Soft citrus and floral woody notes.
Caramelised pineapple, pine nuts, fresh vanilla , distinctive agave flavour.
Smooth due to tank resting, balanced warmth but not overly fierce for a young Tequila.
11 months in American Oak Barrels.
Honeydew and soft glow amber.
Zingy citrus with a hint of cloves.
Sweet fruit and honey flavours, slightly spicy and mellow agave.
Long developing flavours of spice & cinnamon, fading to caramel. A balanced and elegant structure.
24 months in American Oak Barrels.
Light polished oak.
Vanilla, caramel and almond.
Perfect structure, soft and clean. Sweet agave, vanilla and citrus.
Lingering caramel and candied fruit. Slight warmth and spice. Incredible smoothness.
48 months in American Oak Barrels.
Rich and golden.
Sticky toffee and intense vanilla.
Elegant, rich and very soft. Buttery toast, maple and citrus.
Well balanced and notably rested. Vanilla oak fading to sweet warm caramel and light spiced agave.
The San Francisco World Spirits Competition 2015
Double Gold Tequila Award: Villa Lobos Tequila Reposado 100% Agave
The Tequila Masters 2014 Awards
Añejo Super Premium, Silver Award: Villa Lobos Tequila Añejo 100% Agave
Extra Añejo Super Premium, Gold Award: Villa Lobos Tequila Extra Añejo 100% Agave
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