HISTORY
The acidic, iron rich soil in this region known as the golden triangle of the highlands, is ideal for growing large agaves with high sugar content.
Tequila Gran Dovejo began in 2009 as a project of a lifetime with one goal in mind: to produce the finest and highest quality handcrafted tequila. Built with the mindset of a tequila aficionado, in 2009 the feeling was that the tequila industry was saturated with brands that lacked true passion for the spirit and many times the market was drinking the same tequila in different bottles.
In planning the production of Tequila Gran Dovejo, the idea was for the product to be a collaboration of the best in the tequila industry. The perfect production partner for this project was the highly respected Feliciano Vivanco distillery (NOM 1414). The Feliciano Vivanco distillery is located in the highlands of Jalisco in the town of Arandas. The Vivanco family have been growing some of the finest agave in the region for over five generations and, more recently, producing some of the finest small batch tequilas.
To create the unique flavor profile of Tequila Gran Dovejo we worked with the extremely talented Sergio Cruz, one of the countries most recognized and awarded Maestro Tequilero’s. Sergio’s passion for high quality, agave forward, additive-free tequila shined transcended all expectations in creating Tequila Gran Dovejo. His wisdom and passion are on full display in all of our expressions.
Tequila Gran Dovejo is a small-batch, traditionally crafted, tequila made from 100% of the finest, estate grown blue agaves that are exclusively grown and produced in the highlands of Jalisco by the Feliciano Vivanco Family. The acidic, iron rich soil in this region known as the golden triangle of the highlands, is ideal for growing large agaves with high sugar content. At peak maturity the agave is harvested, the heart of the agave (piña) is hand selected, then slowly cooked in traditional brick ovens for a minimum of 36 hours at a temperature of 194 degrees Fahrenheit. Once roasted, they are milled in order to extract the sweet juices. The juices are isolated and then fermented with the use of “Prise de Mousse”, champagne yeast, and wild yeast strains pulled from the estate agave themselves. During fermentation, what has been called, “The Mozart Method”, is used to optimize the sugar conversion. Gran Dovejo is double distilled using alembic copper pot stills.
