ArteNOM Selección de 1414 Tequila Reposado 70cl

'ArteNOM takes a non-traditional approach to their portfolio by working with idyllic Tequileros at their respective distillery to create a lineup of expressions as unique as the distillers themselves. An exploration of the full line is to dive deeply into the heart and minds of the diversity of the craft in making artisanal Tequilas. As the name indicates, through ArteNOM, these distillers are truly able to showcase the ART of their NOM.'

In this case, it is the Vivanco family at their distillery called El Ranchito. Their big brands are Siembra Azul and Gran Dovejo.

Tequila MatchMaker Rating: 87

Matt Gresham review: In the glass, it’s a nice clean pour with tight tears and coating. Perfectly clear with a light yellow tint. On the nose, it’s got cooked agave up front, straw, yeast/sourdough, citrus, floral. The palate is fairly light but pretty complex and not overly viscous. Clean tasting agave, pepper, cinnamon, nutmeg, vanilla with a nice ethanol heat. Interestingly I detected little to no oak notes. The finish is a nice medium to long. Overall outstanding tequila and would highly recommend it!

NOM: 1414 / Feliciano Vivanco y Asociados

Aroma: vegetal chapparal, roasted sweet potato

Palate: salted vanilla cookie, allspice, mild chile heat

Maestro Tequilero: Sergio Cruz and Jose Manuel Vivanco

Interesting fact: The Vivanco family began cultivating highland agave during Mexico’s tumultuous post-revolutionary period of 1919-1929. In Don Feliciano Vivanco’s hometown of Arandas, Jalisco, subsequent generations of Vivancos have remained devoted to expanding the family’s agave plantations, and in 1994, the family dream of acquiring their own distillery was finally realized with the purchase of Destilería El Ranchito. With approximately 2,000 acres of estate-grown agave at their disposal, Sergio & José Manuél Vivanco have become renowned for producing rich, well-balanced tequilas. For ArteNOM Selección de 1414, the family brings back their unique and extraordinary tradition of fermenting the agave mash with field-extracted wild yeast for an unparalleled display of agave terroir.

Region: Arandas, Jalisco

Age of agave when harvested:

Water Source: deep well

Oven type: brick kiln oven

Extraction method: juice extraction with gear‐spindle crusher

Fermentation: in stainless steel, vats using indigenous yeast strains with field presence of lime, orange & pomelo citrus pollens, classical music, fermentation without fibres

Still type: double‐distilled in copper‐pot stills to approx. 56% ABV and reduced with reverse‐osmosis demineralized water

Ageing: four-month ageing in third‐fill American white oak formerly used for bourbon whisky, bottled at 41.2% ABV

ABV: 41.2%