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Making Tequila in the ‘red-earth’ soils

Carlos Camarena .JPG

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 and most mature are used. Villa Lobos is a perfect example of handcrafted Tequila made with passion and care in the traditional way. We chat to Brand Manager Mark Unsworth to find out more.

How did Villa Lobos begin?

TThe Camarena family legacy dates back to the early 1800s. Don Felipe Camarena, Carlos's grandfather, was a local agave producer and raised in a family that had previously been making tequila in the Mexican state of Jalisco. After 50 years of producing tequila, the family distillery was destroyed during the Mexican revolution of 1910. Originally, Don Felipe Camarena started out by growing and selling agave plants to other distillers and then in 1937 he opened La Alteña Distillery in Jalisco. The distillery was then passed on to his son Felipe J. Camarena Orozco and overtime to his son Carlos, who is now the third generation Master Distiller and owner. Many consider Carlos Camarena as the ultimate guardian of authenticity and one of the most respected tequileros in the state of Jalisco, due to his uncompromising approach for making fine tequila.

How would you describe Villa Lobos?

Tequila Villa Lobos is authentic tequila made with absolute care from seed to sip. It starts with the mineral-rich land in the Los Altos (Spanish for Highlands) region of Jalisco, where the Camarena family plantations are located. It is generally accepted that the best agave is grown in the highlands of Los Altos with numerous small family producers. The climate and altitude all contribute to the natural sweetness of the agave, which is carefully harvested by agaveros after 8 years of growing. The Villa Lobos expressions are elegant, clean and ultra refined. Each expression within the range is carefully rested, aged and hand bottled for complete authenticity.

How is Villa Lobos made?

Tequila Villa Lobos is produced in Los Altos, the celebrated Arandas Highlands in Jalisco State, Mexico. The ‘red-earth’ soils in Los Altos are richer in iron and other vital nutrients which results in a higher sugar content from the hand-harvested piñas, which imparts the overall taste profile of the product and, more importantly, the elegance and purity.

The agave is then slowly cooked in traditional brick ovens and crushed to release the agave juice. After milling, the juice is fermented using local yeasts and then small-batch double distilled in copper stills. The young tequila is then rested for 6 months (Blanco) and a percentage of the yield aged in used American Oak Barrels to produce Reposado, Añejo and Extra Añejo.

How are the Villa Lobos tequilas best served?

Tequila Villa Lobos is available in four expressions: Blanco, Reposado, Añejo and Extra Añejo. Each expression is beautiful to sip and savour, or indeed to make simple, but elegant cocktails where the notes of rich buttery agave remain notable on the nose and pallet. Traditional long drinks include the Paloma, which is a classic taste of Mexico blending fresh grapefruit with Blanco Tequila. I enjoy the Blanco for sipping!

You can find more information about Villa Lobos Tequila here. If you want to stock Villa Lobos Tequila, click here to place an order online now, or here to request an account with us; and don’t forget we’re here to support you with everything you need to ensure that your spirits range is a success, from free menu design and print services to barware.

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