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Our entire line of ultra-premium, award-winning tequilas is crafted in Arandas, Mexico, from a single ingredient: 100% pure, highland-grown Tequliana Weber Blue Agave. Only 60% of the distilled product ever makes it into the bottles through the process of cutting the Heads and Tails. Vida is Kosher and additive free - Always has been and always will be
Highest quality agave grown to full maturation (10-12 years) before harvesting. To ensure purity of flavor, the bottles are washed in their respective style of tequila before being filled with the finished product. While the Blanco is bottled after the distillation process, the Reposado is aged in white oak barrels for six months, and the Anejo is aged in French oak barrels for 24 months.
Crystalline and pure. Entry is remarkably salty, fresh and vivid, showing good acidity; midpalate is long, nicely viscous, almost fat and rich, with green vegetable background flavors. Finishes salty, more vegetal than peppery and almost nutty.
PAUL PACULT - SPIRIT JOURNAL
This pale gold reposado will spruce up margaritas and other cocktails. It’s sweet, smooth and honeyed, with just the right amount of jalapeño tingle and a hint of creamy citrus on the exit.
KARA NEWMAN - WINE ENTHUSIAST
Nose: Creamy caramel, new leather, cherry-wood, sandal wood. Palate: Round and intimate on the tongue, melted caramel, butter and white pepper. Medium weightiness caresses and warms. Finish: Mild cheddar and cherry-wood toastiness with a sprinkle of peppered brown sugar.
MEREDITH MAY - TASTING PANEL
HANDLE, PARK CITY
Executive Chef and Partner of Handle, Briar Handly is figuratively killing it in his acclaimed new eatery.
NATALIE HAMILTON
Natalie’s inquisitive nature has taken her down a path of learning and exploring, whether it’s through reading and studying, or gallivanting throughout the world in search of her next inspiration. She’s been to almost every continent...
SWEET STIRRINGS
Dress up a neat glass of VIDA Reposado (really any style will do) with a simple and sweet pairing of rock candy.
