About Volans Tequila
Using highland agave from the local areas of Los Altos, grown at 6,800 feet in altitude, Volans achieves a sweet and herbaceous profile starting right here, with the plants. These estate-grown agaves are cooked in traditional stone ovens using a proprietary dual steam system ensuring even roasting for 22 hours at 94 degrees, then cooled for another 24-36 hours, and crushed with a 19,000lb modern version of a tahona, lovingly called “Felipestein” by those in the industry.
Important to the flavor and methodology in making Volans is the water source used in the process. El Pandillo harvests rainwater, in addition to sourcing water from a deep well, and local natural spring. Once this blend of water is mixed with the agave honeys from the oven, a natural yeast, passed down for generations in the Camarena family is added to the mosto, and allowed to ferment before being distilled twice in copper-pot stills.
The aged expressions from Volans are rested in previously used American oak bourbon barrels.
But the story of Volans begins back in 2004, before the first batch of Tequila was even a twinkle in their eyes, when Cristina and Chad met in Los Angeles, both working in the music industry. Cristina grew up in Guadalajara, Jalisco, the daughter of agronomist Miguel Angel Avila - closely tied to the agricultural practices in growing agave, blueberries, and avocados - while Chad came from being raised on the fourth-generation Three-Rivers Ranch, in the fly fishing region of Idaho. By the time they’d married in 2007, they’d become evangelists for premium Tequila in Southern California and doing plenty of tasting when visiting family in Guadalajara. Bringing together both sides of the families Christina, Chad, Miguel, and Lonnie, have built a Tequila brand that speaks to both aficionados, and those new to agave spirits.
