Among the ancient ashes of the Jalisco volcano, blue agave thrives and tequila emerges as a premium drink. A Mexican entrepreneur and his family, John Gallardo Thurlow, crafts artisanal tequila that has earned distribution through the French luxury house LVMH.
From a region shaped by a volcanic heritage, a brandy profile unfolds with more than 600 flavors and sugars drawn from blue agave. The volcanic heat and rich soils color the tequila with dark, robust notes that have rested in the long sleep of the earth for more than 220,000 years.
The Tequila Volcano area witnesses the remarkable productivity of the landscape, enabling the cultivation of various blue agave varieties that produce a standout Mexican spirit while resting along the Pacific breezes that sweep across this Aztec cradle.
Hacienda Gavilana de los Gallardo sits at the foot of the volcano, encircled by fertile soil in both valleys and highlands. The ground deposits rich minerals and organic matter, including sodium, iron, and phosphorus, which color this premium liquor.
Everything begins with the heart of the plant and the distillation of the fermented mash. Like a giant pineapple, the agave takes years to mature. It can take up to eight years for the plant to reach maturity, and as much as ten kilos may be required to yield a single liter of tequila.
Juan Gallardo notes that his family traces its roots to Spanish settlers who arrived at Hacienda Gvilana on the plains of Jalisco in 1775. The farm initially focused on sugarcane and agave, but it was not until the early 20th century that the operation specialized in tequila. The Mexican government seized the lands in 1922, and ownership was not restored until 1986.
The result is a liquid that balances lowland mineral nuances with herbaceous and fruity touches from the highlands. It is distributed in three premium expressions by the French luxury group LVMH, led by Bernard Arnault, Francois Pinault, and a notable Mexican partner in the luxury market. The range is crafted under the Moët Hennessy banner as part of the LMVH portfolio.
These three expressions of Gallardo tequila reflect a collaboration with Moët Hennessy LMVH that emphasizes the drink’s refined character.
Volcano of My White Country
Born from a fusion of the finest agave from two districts in Jalisco, the valleys and the plateaus, this tequila offers herbal, citrus, and spicy notes. Each region contributes its own distillation method to culminate in a unique blend.
The valley area preserves a traditional approach: cooked agave, ground, and fermented in tahona in wooden tanks. In the highlands, autoclaves cook the agave, which is ground and fermented in stainless steel tanks.
Volcano of My Rested Country
The harmony of agave, terroir, and wood is captured through a resting period of 135 days in American and French oak barrels, allowing interaction that yields a delicate tequila.
The production begins in the Jalisco highlands, where the finest agave is selected. It is cooked in an autoclave, ground, and fermented with dedicated yeast. The trick lies in resting: half of the mash matures in American oak barrels and the other half in French oak barrels.
Crystal My Country Volcano
This expression blends aged (one year) and extra-aged (three years) tequilas, aged in American oak. Aromas of cooked agave, hazelnut, dark chocolate, and vanilla create an elegant, nuanced flavor. You can sense caramel, tobacco, and dark chocolate with a silky finish on the palate.
The aging process pushes beyond typical tequila norms. A double fusion of tequilas, with aged and extra-aged varieties, adds finesse and complexity. Activated carbon filtration removes color while preserving the agave’s natural notes, yielding a clear, straw-colored spirit.
Historically, a Spaniard began mezcal production in the Tequila district during the 16th century, tapping the region’s abundance of blue agave. The leaves have long served practical uses in roofing, materials, and rope making, while the ash has been repurposed as soap or detergent and the sap used for wound healing, according to the Tequila Regulatory Council. What mattered most was the mezcal itself, a potent start to a broader alcoholic tradition.
The story continues with the idea that early producers viewed this work as both craft and science, and the distillation methods spread with the introduction of Spanish techniques, helping to shape a beloved spirit with a distinct regional identity.