"It is hard to describe the elements that create the flavor of Clase Azul Tequila with just one factor. From the moment we select the agave through cooking, fermentation, distillation, and aging, ...

Volcan de mi Tierra Tequila has become the first Tequila brand to use Champagne yeast in its fermentation. There are many potential benefits for fledging brands partnering up with industry giants.

Inside the factory in the town of Tequila, workers have been using traditional techniques for more than a decade to squeeze nectar from agave. I placed the mouth of the glass bottle under the spigot ...

Flowers gathered in the forests of India, agave roasted in Mexico, and cassava grown in South America. When the raw materials ...