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 DUH�FRRNHG�LQ�EULFN�RYHQV�DW�����&×�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).

SINGLE ESTATE TEQUILATHE AGAVETequila 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 & MILLINGThe 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.

BOTTLING DETAILSPROOF 86 NOM 1414 ABV 43% 100% PURO DE AGAVEDISTILLED IN ARANDAS, JALISCO, MEXICO

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.

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FIFTH GENERATION AGAVEROS, THIRD GENERATION TEQUILEROSTHE VIVANCO FAMILY & THE EL RANCHITO DISTILLERY

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.

WATER & ABV 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.

RESTING Tequila Cabeza is rested in stainless steel for 60 days before bottling.

TEQUILA CABEZA TASTING NOTES 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 full-bodied 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 AGAVESo 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.

THE 86 CO.NOISE & SPIRITS 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.

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.

AWARDS & TASTING NOTESULTIMATE 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 GUIDE5/5 STARS

SPIRITS REVIEWTequila Cabeza 9/10

BEVERAGE TASTING INSTITUTEGold Medal: 93 points (exceptional)

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The 86 Co., 154 Grand St. New York, NY 10013

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