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OUR TEQUILA'S ORIGINS

Creating an ultra-premium tequila requires knowledge, tradition and a location suited with optimum growing conditions for blue agave.  Tequila Gran Diamante is produced in an award-winning distillery set in Los Altos de Jalisco, the prime area for producing tequila.  It is steeped with tradition and a deep passion for making tequila.
Striving for excellence reaps rewards, for it forces patience in allowing a natural process to produce its best. Diamante's beautifully crafted tequila expressions are the result of this passion, giving the consumer our very best.

Cheers.

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OUR TEQUILA'S ORIGINS

Creating an ultra-premium tequila requires knowledge, tradition and a location suited with optimum growing conditions for blue agave.  Tequila Gran Diamante is produced in an award-winning distillery set in Los Altos de Jalisco, the prime area for producing tequila.  It is steeped with tradition and a deep passion for making tequila.
Striving for excellence reaps rewards, for it forces patience in allowing a natural process to produce its best. Diamante's beautifully crafted tequila expressions are the result of this passion, giving the consumer our very best.

Cheers.

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BLUE AGAVE

GROWN IN RICH
RED VOLCANIC SOIL

Blue Agave Tequiliana Weber (aka "blue agave") is grown in the red-rich volcanic soil of Los Altos de Jalisco, Mexico. Our distillery uses an open-vat fermentation process, with a strain of yeast formulated several decades ago. We allow the natural accelerators in fermentation to process. Our Plata rests in stainless-steel sealed vats for 23-25 days. The Reposado rests in French Oak barrels for eight months, and our Añejo is aged in French Oak barrels for eighteen months to retain its rich character profile.

OUR COLLECTION
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BLUE AGAVE

GROWN IN RICH
RED VOLCANIC SOIL

Blue Agave Tequiliana Weber (aka "blue agave") is grown in the red-rich volcanic soil of Los Altos de Jalisco, Mexico. Our distillery uses an open-vat fermentation process, with a strain of yeast formulated several decades ago. We allow the natural accelerators in fermentation to process. Our Plata rests in stainless-steel sealed vats for 23-25 days. The Reposado rests in French Oak barrels for eight months, and our Añejo is aged in French Oak barrels for eighteen months to retain its rich character profile.

OUR COLLECTION
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