Buen Vato
The Buen Vato project, born to produce Mexican tequila in an innovative way, bases its philosophy on two key concepts: quality and sustainability. This productive reality, founded by the environmental engineers of AliasSmith, a company that has been distributing Mexican spirits in Europe since 2004, collaborates with the Destileria La Santa Rosa in Amatitan, located within the State of Jalisco, in western Mexico. The Buen Vato team actively participates in programs and initiatives related to environmental sustainability and over the years has particularly focused on the impact of carbon emissions related to packaging and pollution caused by glass bottles. The goal of this productive reality is therefore to demonstrate that even something traditional like tequila can be innovative, without compromising the quality of the product. Furthermore, respect for workers' conditions is a fundamental aspect for Buen Vato, which is committed to social sustainability as well as environmental sustainability. The choice of the name is not
is then not random since the expression “buen vato” means “good guy”.
The tequila of Buen Vato is made from agave grown for 8 long years in the gypsum-rich soil of the Tequila valley, not far from the town of Amatitan. Here, the Real family, engaged for 5 generations in the art of agave cultivation, raises the plants without the use of pesticides or herbicides, thereby safeguarding the health of the soil and the environment in general. Once the agave has reached full maturity, the cutting and extraction of the piña, that is, the heart of the plant, particularly rich in sugars, follows. This is followed by cooking in an autoclave and the slow alcoholic fermentation of the sugary juice, carried out without the addition of fermentative additives, with the subsequent distillation phase taking place in steel pot stills.
The tequila Buen Vato stands out for its remarkable sensory balance, as well as for the enticing aromas of herbs and citrus. This product is
bottled in Europe in a recycled paper bottle, in order to minimize the environmental impact as much as possible.The Buen Vato project, born to produce Mexican tequila in an innovative way, bases its philosophy on two key concepts: quality and sustainability. This productive reality, founded by the environmental engineers of AliasSmith, a company that has been distributing Mexican spirits in Europe since 2004, collaborates with the Destileria La Santa Rosa in Amatitan, located within the State of Jalisco, in western Mexico. The Buen Vato team actively participates in programs and initiatives related to environmental sustainability and over the years has particularly focused on the impact of carbon emissions related to packaging and pollution caused by glass bottles. The goal of this productive reality is therefore to demonstrate that even something traditional like tequila can be innovative, without compromising the quality of the product. Furthermore, respect for workers' conditions is a fundamental aspect for Buen Vato, which is committed to social sustainability as well as environmental sustainability. The choice of the name is not
is then not random since the expression “buen vato” means “good guy”.
The tequila of Buen Vato is made from agave grown for 8 long years in the gypsum-rich soil of the Tequila valley, not far from the town of Amatitan. Here, the Real family, engaged for 5 generations in the art of agave cultivation, raises the plants without the use of pesticides or herbicides, thereby safeguarding the health of the soil and the environment in general. Once the agave has reached full maturity, the cutting and extraction of the piña, that is, the heart of the plant, particularly rich in sugars, follows. This is followed by cooking in an autoclave and the slow alcoholic fermentation of the sugary juice, carried out without the addition of fermentative additives, with the subsequent distillation phase taking place in steel pot stills.
The tequila Buen Vato stands out for its remarkable sensory balance, as well as for the enticing aromas of herbs and citrus. This product is
bottled in Europe in a recycled paper bottle, in order to minimize the environmental impact as much as possible.