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.
Having a passion 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.
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.
Having a passion 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.
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.
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.
