Dulce Vida Tequila is produced from 100% organic agave grown in the Los Altos highlands which are situated in the Tequila Region of Mexico. The company produces the only 100° proof, 100% organic tequila (also free from additives of any kind) in the world. As well as being 100% organic, their tequila is also produced in a manner which embraces the concept of sustainability. During production of the spirit a complete waste recapture program is set in place which results in the production of a nutrient-rich soil supplement which is supplied to the local farming community. As well, the methane gas which is produced as a by-product of the waste collection & processing is captured and utilized to help power Dulce Vida’s production facilities in the village of San Ignacio Cerro Gordo at Campanario (in Mexico of course).
Dulce Vida Organic Añejo Tequila has been aged for 11 months in American Bourbon Whiskey barrels, and my review shall begin as it always does with a look at the bottle.
Here is a link to my review of the 2015 Rum Howler Reposado Tequila of The Year:
Review: Dulce Vida Organic (Reposado Tequila)
Please enjoy the review!
Chimo!
In 2013, I lamented that it was a bad year for Tequila as far as my home Province of Alberta was concerned, and in 2014 things were to the point that I decided to omit my Rum Howler Awards for Tequila altogether. In 2015, I decided to do something about this state of affairs and I made a concentrated effort to make Tequila a larger part of my website. I began in May with my 
Dulce Vida Extra Añejo is a celebratory spirit which has been matured for just over five years in single oak barrels from the Napa Valley. The Limited Edition spirit commemorates Dulce Vida’s five-year anniversary. This is the first Extra Anejo Tequila spirit which I have reviewed, and my review shall begin as it always does with a look at the bottle.
Amazingly, the manner in which the agave juice is extracted from the piñas has an impact upon the distilled flavour of the final tequila. Tequila distilled from the juice which was extracted from a stone wheel Tahona has a noticeably softer and earthier flavour than tequila distilled from the juice extracted by a roller mill. Part of the reason for the difference in flavour may be that when the juice which has been extracted from the piñas which were crushed by the Tahona Wheel, the left over fibers from those piñas are placed in the fermentation vats along with the juice. The fiber and juice mixture is fermented for 72 hours in a wooden fermentation vat, where apparently some of the flavours from the fibrous material makes its way into the fermented wash.
The resulting distillate is then rested for 2 to 4 months in American white oak barrels. After the tequila has matured for this first amount of time the tequila is then distilled a third time. After the third distillation the tequila is then matured (or rested) for a second period of time (3 to 6 months) in French oak.
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