From the creators of Deep Eddy Flavored Vodka comes a new offering in the Tequila realm. Dulce Vida, aka Sweet Life. Grapefruit and Lime flavors are immensely popular in the tequila world for cocktails. Dulce Vida decided to use their popular organic silver tequila as the base for their newly released grapefruit and lime flavored tequilas. They only use real fruit to flavor their tequilas, setting them apart from other companies using chemical additives as flavoring instead. This creates a natural product that excites the senses, and makes for a pretty amazing cocktail. Here is a look into the intricate steps they take to make such an amazing product.
We do things differently at Dulce Vida. We make tequila the way that tequila has always tasted best: pure and authentic. We do not contract with a distillery for the purchase of liquid. We are completely vertically integrated, ranging from working with the community of agave farmers, distillation management, and aging in our own barrels.
Our attention to detail and complete involvement result in a truly spectacular product.
Step 1: The Pina
Our Blue Weber Agave plants are approximately 5’ tall and take nearly 8 years to mature. When the agave is at the pinnacle of sweetness and ready for harvest, Jimadors use a sharp, long-handled tool called a “coa” to cut the leaves from the agave plant. After this, you’re left with the heart of the agave called a “piña” which can weigh up to 200 pounds. We specifically test the agave plants prior to harvest for maturity and degrees brix, a measure of sugar content. Additionally, our Jimadors trim the piñas very tight, eliminating off-flavors associated with the agave plant spines. The attention to detail in the selection and harvest of plants is important, setting our foundation for an exceptional tequila.
Step 2: Pina Roasting
Our agave piñas are slow-roasted in stainless steel autoclaves for approximately 20 hours. This ensures consistent cooking while allowing bitter extracts to be separated and discarded, creating a sweet aroma and rich flavor. The cooking process converts the carbohydrates of the piñas into fermentable sugars for our all important fermentation.
Step 3: Fermentation
After the cooking process is complete, our piñas are milled and rinsed. The by-product of this milling is “must”, a sweet liquid or honey water. Ready for fermentation, our craftsmen add our yeast strain for our open-air fermentation performed at ambient temperatures. This step is not rushed – we take our time. We do not add heat to speed up the process. The result is a complete, robust fermentation yielding a high quality alcohol ready for distillation.
Step 4: Distillation
Distillation is part art and part science – Our Master Distiller, Carlos Jurado, has years of experience in creating unmistakably balanced tequila with aromatic and taste profiles that are truly superb. The art of separation of the “heart of the distillation” from the “heads & tails” is a critically important step in the creation of our award winning tequila with a purity validated through scientific measurement…
Step 5: Aging
Dulce Vida’s tequilas are made in small batches. The Reposado and Añejo are single-barrel aged in American Bourbon Whiskey barrels, achieving rich amber colors and unique full-bodied flavors with hints of barrel wood alongside the delicate agave flavors. Our Reposado is aged for 11 months and our Añejo for 24 months.
Step 6: Bottling
All Dulce Vida tequilas are made in small batches. Each bottle is washed and then filled with our award winning tequila. Next, each bottle is visually inspected for any impurities. Every cork and label is applied by hand.
Finally, our craftsmen number each bottle with its batch number.
Dulce Vida is nationally recognized for its tequila heritage, earning top awards in numerous competitions. Dulce Vida has earned accolades as the most decorated and recognized craft tequila – lending claim as The Most Awarded Tequila.™ Top honors have been earned from the San Francisco World Spirits Competition, New York International Spirits Competition, Los Angeles Spirits Competition, The SIP Awards, and Tequila.net. Aside from taste awards, Dulce Vida has also garnered first place medals from several recognized packaging associations. Viva Dulce Vida!
The concept of sustainability was very strategic in the selection of our tequila production facility. The facility not only had to be capable of making an award winning product, but also had to meet requirements for organic production and overall sustainability measures – being a kind partner to the environment and local community. A complete recapture of all production waste is performed and yields a nutrient-rich soil supplement to the local farming community. Furthermore, as a by-product of waste collection & processing, methane gas is captured, creating an energy source utilized to power the facility.
Distilled in Mexico
Dulce Vida produces our tequila in the village of San Ignacio Cerro Gordo at Campanario (NOM 1443) utilizing a Maquila approach to our operations, whereby our team is actively engaged in every detail, from harvest through distillation & aging. This vertically integrated approach is very different from an arms-length transaction of importing product, or buying liquid from a distillery.