Excellia Tequila combines the Mexican origins and craftsmanship of award winning Tequila producer Carlos Camarena with the French expertise of Jean-Sebastien Robicquet, Master Blender and founder of Maison Villevert. Excellia is handcrafted in the highlands of Jalisco from estate grown, 100% Tequilana Blue Webber Agave. The plants are cut by hand after 8 years at full maturity and cooked slowly in traditional brick / stone ovens. The cooked agaves are shredded and crushed, then fermented in wooden vats. The fermented juice is double distilled in copper pot stills in La Altena Distillery, keeping only the heart of the distillation in a process similar to Cognac.
Excellia’s maturation process is unique: each batch is split and separately aged in barrels from 2 of France’s best terroirs, which have previously matured Cognac and Grand Cru Sauternes. The Sauternes casks produce only one vintage (3 years) before use here, rapidly granting the tequilas their elegant, sweet, fruity notes. The cognac barrels used may have held juice for more than 20 years, their aromas thus deeply seeped through the woo, which are slowly released into the tequila. During blending, the master distiller marries batches from the two different maturation styles to create Excellia tequila. Excellia Anejo Tequila is distilled at La Altena distilery, aged from 15- 20 months in Sauternes and Cognac barrels, and bottled at 40% alc/vol.