Tequila Cabeza

A TRUE GROWERS TEQUILA
TEQUILA CABEZA - THE VIVANCO
FAMILY HAS BEEN CULTIVATING AGAVE
IN THE LOS ALTOS REGION OF JALISCO
FOR FIVE GENERATIONS. THEY BUILT
THEIR DISTILLERY EL RANCHITO
ON THE EDGE OF THEIR 800-ACRE
MOUNTAINSIDE FIELD IN ARANDAS,
WHERE THEY NOW HAVE BEEN
TEQUILEROS FOR 3 GENERATIONS.
The Jimadores pick the agaves at
seven to nine years of age. The piñas
for 24 hours. Fermentation of the
mosto is kick started with champagne
yeasts, and fermentation takes place
during the winter months – the cooler
temperature allows for an extended
mash period giving fruitier flavors.
Distillation occurs in two separate
copper pot stills. The destrozador
still first produces the ordinario
at 20-22% ABV, which is filtered,
and the second distillation, in the
rectificator still, produces tequila
at 55-56% ABV. There is no filtration
after the second distillation.
Distilled water is added to bring it
down to 43% ABV (86 proof).
hello@tequilacabeza.com
www.the86co.com
www.tequilacabeza.com
SINGLE ESTATE TEQUILA
BOTTLING DETAILS
THE AGAVE
PROOF 86
NOM 1414
ABV 43%
100% PURO DE AGAVE
DISTILLED IN
ARANDAS, JALISCO, MEXICO
Tequila Cabeza is made from
100% estate owned agave that is
grown in the Los Altos region
in Arandas. The agave are grown
by the Vivanco family, who have
been cultivating agaves on their
800-heactare mountainside land for
five generations, and handpicked
by the Jimadores at seven to nine
years of age when the agave has a
sugar content of 23-28%. It is grown
without pesticides on land that has
been used for the cultivation of
agave for over 100 years.
COOKING & MILLING
The piñas are cooked in brick ovens
for 24 hours at 100 C°. They are
then left to cool for 24 hours
before being fed manually into the
shredder. This is where the agave
juice is extracted and the fibers are
separated. Natural spring water is
added to aid this process.
FERMENTATION
The pure sweet agave juice (mosto)
is fermented with the aid of a
champagne yeast in cooper tanks
during the winter months. The cooler
temperature allows for an extended
mash period (approximately 10 days)
giving fruitier agave flavors.
Once the fermentation is finished,
the mash sits for two days before
distillation.
TASTING NOTES: TOASTED SEEDS AND SPICES SUCH
AS CORIANDER SEEDS, WITH A LOVELY FRUITY
TEMPERAMENT. AN EASY, SOFT AND FRUIT DRIVEN
TEQUILA THAT IS LIGHT IN BODY AND CHARACTER.
– USC 2013.
The 86 Co., 154 Grand St. New York, NY 10013
Design / unitedcreatives.com
FIFTH GENERATION AGAVEROS,
THIRD GENERATION TEQUILEROS
THE VIVANCO FAMILY &
THE EL RANCHITO DISTILLERY
THE 86 CO.
WATER & ABV
NOISE & SPIRITS
They add distilled natural spring
water to cut the tequila down to 43%
ABV (86 proof). The ABV was increased
from 40% during our mixed drink
testing sessions because we found
the extra ABV boosted the tequila’s
presence in cocktails. Tequila Cabeza
hasn’t been oxygenated; we believe
this helps retain more of the flavors
from the terroir in the tequila.
The 86 Co. creates spirits with
some of the best distillers and
distilleries from around the world.
Conversations within the bartending
community inspired four spirits that
were launched September 2012.
RESTING
Tequila Cabeza is rested in stainless
steel for 60 days before bottling.
Fords Gin, Caña Brava Rum, Aylesbury
Duck Vodka, and Tequila Cabeza are
versatile, full-bodied spirits that
are made for mixing.
They come in ergonomic bottles that
were designed by and for bartenders.
Their labels are filled with useful
and honest information.
TEQUILA CABEZA TASTING NOTES
IN THE LOS ALTOS REGION OF
ARANDAS, THE VIVANCO FAMILY
FOUNDED THE EL RANCHITO
DISTILLERY IN 1994. SINCE THE
1920s THEY HAVE BEEN
CULTIVATING AGAVES IN THE
HIGHLANDS OF ARANDAS, WHERE
THE FAMILY NOW OWNS 800
HECTARES OF MOUNTAINSIDE LAND.
ALL THE AGAVE USED IN TEQUILA
CABEZA COMES FROM THEIR LAND,
AND THE PLANTATIONS ARE STILL
OVERSEEN BY THE HEAD OF THE
FAMILY, FALICIO VIVANCO, WHO IS
NOW 84 YEARS OLD. THE VIVANCO
FAMILY HANDLES EVERYTHING FROM
PLANTING THE HIJUELO SPROUT
TO BOTTLING CABEZA; IT’S A TRUE
GROWERS TEQUILA.
hello@tequilacabeza.com
www.the86co.com
www.tequilacabeza.com
On the nose there is a bouquet of
highland agave that captures both
the earthiness and the honey of the
agave while adding complex layers of
green vegetables and a nice dose of
minerality.
More of the green vegetables,
earthiness and some green pepper
enter softly on the palate at the
start before you are hit with a
robust and earthy agave bomb on the
mid-palate that comes with a dash
of light citrus on the sides of
the palate. It is medium to fullbodied with a velvety mouth feel and
finishes with a light bitter citrus,
more cooked agave flavors and black
pepper. This Tequila is all about
earthy cooked & raw agave flavors.
THE 86 CO. – RESPECT FOR AGAVE
So many steps are taken to preserve
as much of the agave’s true flavor
as possible - the agaves are picked
at the peak of their maturity and
slow cooked in brick ovens. Winter
fermentation is used to bring out
more fruit characteristics from the
agaves; it is only filtered after
the first distillation, and no
oxygenation techniques are used to
smooth it out.
The 86 Co. wanted Tequila Cabeza
to taste of agave, and the Vivanco
family took these steps to give us
what we wanted. The final touch was
increasing the ABV for some extra
kick in cocktails.
AWARDS & TASTING NOTES
ULTIMATE SPIRITS CHALLENGE
93 POINTS (EXCELLENT, HIGHLY
RECOMMENDED) – FINALIST
TASTING NOTES: Toasted seeds and
spices such as coriander seeds, with
a lovely fruity temperament. An easy,
soft and fruit driven tequila that
is light in body and character.
USC 2013.
DIFFORDS GUIDE
5/5 STARS
SPIRITS REVIEW
Tequila Cabeza 9/10
BEVERAGE TASTING INSTITUTE
Gold Medal: 93 points (exceptional)
The 86 Co., 154 Grand St. New York, NY 10013
Design / unitedcreatives.com