The agave is allowed to mature for 8 years in the small Highlands orchards on the estate that has been owned by the Vivanco family since 1917 - for more than four generations. After harvesting the agave, it is cooked in stone ovens for 72 hours. The roasted pinas are shredded in a mill and then the juices are extracted. Yeast is added to the juice and it is fermented for 10 days in open vats while classical Spanish music is played. The frequency of the music influences the way the carbon dioxide bubbles pop during the fermentation. The Mosto Fresco is allowed to ferment for four more days in closed vats.
YÉYO is then double distilled in traditional copper pot still. After distillation, oxygen is pumped through the juice for 24 hours to oxygenate and increase the agave flavors.
The distillation heads are used to clean the YÉYO bottles before they are filled.
YÉYO is always produced organically and in small batches by the 4th generation master. YÉYO expects to receive organic certification in 2012.
YÉYO is a perfect tequila. It should be sipped. It will make an amazing drink if mixed. Its mild delicate flavors keep you coming back for more. Don't make the mistake I did - get a bottle of YÉYO as soon as you see one on the shelf.
Review sources and additional information: