VIVIR Tequila was born from the love of the Agave based spirit that two good friends shared. They knew a lot about Agave and the Tequila making process. Casa Maestri – a fifth or sixth generation, family-run distillery that grows all its own Highland Weber blue agave, so we know literally everything about it. We know it’s gotten to full maturity (eight-nine years), that the Brix content is quite high so its sweet, therefore ensuring its palatable for the UK market with a fibre-y, peppery kick afterwards. We know the PH of the soil and that the Jimadores are hired by the actual distillery as opposed to being contracted in for harvest, so are fully employed. Casa Maestri keep a certain amount of agave to one side so it grows to full maturity, flowers and seeds. Because of this, the flowering plant keeps a lot of the animal infrastructure there with the bug life feeding the plants and helping pollination etc. The cooking techniques they adopt are traditional methods. We use hornos [traditionally heated masonry ovens] instead of autoclaves and cook the agave for four days. There are no diffusers on site, which was important to us. We only use natural volcanic spring water that comes up at our distillery, which is very unique and makes a massive difference to our end product.
Lightly smoky on the bouquet with a rich, full caramel, vanilla and woody notes. Dark chocolate, coffee grounds, Habanero peppers, cinnamon are present in the background. The palate shows gentle smokiness which comes through with a sweetness that is tempered by wood character. Something like Tunnock’s Milk Chocolate and Marshmallow Tea Cakes also shouts out from the recesses of our memory. The mouthfeel is creamy and caresses savoury elements and spice on the finish.