Tequila
Excellent for tequila connoisseurs as well as casual drinkers, Granalta Tequila is a great daily sipper or base spirit in cocktails.
Made in the heart of Arandas, Jalisco, with nothing but 100% agave azul and water, Granalta Tequila is an ode to tradition and artistry. Our tequila is steamed in old-style brick ovens, crushed with a roller mill, fermented in stainless steel with well water and agave fibers (bagazo) using untamed yeast derived from a previous fermentation, then distilled in a stainless-steel pot still with copper coils.
Granalta Tequila has rich flavors rarely found in more commercial brands. Specifically, when our partners at NOM 1465 make our tequila, they add bagazo to the fermentation vessels, which brings out flavors of sweet agave, baking spices, and grapefruit peel. We also let the distillation tails run a little longer to proof Granalta Blanco Tequila to 40% alcohol, with less added water. The water we do use is half well water and half filtered water, which adds minerality to the expression.
Granalta Piloncillo Rum is made by dehydrating freshly pressed sugar cane juice into brown sugar cones, known as piloncillo. Victor Guzman and his team then rehydrate the piloncillo during fermentation in stainless-steel vats using bread yeast, and distill it in a small copper-and-stainless-steel still in Uruapan, Michoacan. By using Piloncillo, Victor can keep the sugar cane shelf-stable (compared to agrocane, which needs to be fermented immediately). The Piloncillo also creates aromas and flavors of star fruit, cinnamon and licorice, toasted chestnuts, grapefruit and black cherry. The unique process yields a spirit with more character than a typical white molasses rum but less funk than agricole.
Granalta offers both a Piloncillo Blanco and a Barrel-Aged expression, often using American white oak ex-bourbon casks for our aged varieties.
Cocktail Suggestions: Daiquiri, Mai Tai, Rum Punch, Rum Old Fashioned (aged variety).
Made in San Dionisio Ocotepec, Oaxaca, by Miguel Martinez, this artisanal expression is roasted with mesquite & oak, milled by a horse-drawn stone wheel, fermented in cypress wood & twice distilled in a copper pot still.
Espadin + Tobasiche comes in at a full-bodied 46% ABV. Granalta Espadin is 50% ABV; both are delightful to sip on their own or to mix into a cocktail—an excellent option for the mezcal-curious as well as seasoned connoisseurs.
espadin & tobasiche
espadin
A blend of 80%Espadin (a.angustifolia) & 20%Tobasiche (a.karwinskii) createslayers of complexitywith flavor notes ofcucumber,lemongrass &marshmellow.
A delicate agave Espadin (a. angustifolia) with a bouquet of ripe pineapple, bacon & fresh peppercorns that leads to lip smacking cherry, cajeta & macadamia nuts.
