Excellia
With Excellia, Mexico’s Highlands meet French barrel craft in one disciplined gesture: the project pairs Jean‑Sébastien Robicquet with maestro tequilero Carlos Camarena. Production sits in Los Altos at the storied La Alteña distillery (NOM 1139), where mature Agave Azul (Weber) is cooked in traditional masonry ovens and crushed via tahona alongside modern milling. After fermentation, double distillation in copper pot stills keeps the spirit bright, aromatic and dry‑edged.
Then the signature begins: Excellia frames tequila with Grand‑Cru Sauternes casks and well‑seasoned Cognac barrels. Even Blanco carries a whisper of wine‑wood, Reposado builds creamy depth, and Añejo spends extended time—up to 18 months—until dried fruit, honeyed spice and roasted agave settle into a seamless finish. NOM becomes a passport between two traditions, made for contemplative sipping or a luxurious Tequila Old Fashioned in the right hands.Excellia
With Excellia, Mexico’s Highlands meet French barrel craft in one disciplined gesture: the project pairs Jean‑Sébastien Robicquet with maestro tequilero Carlos Camarena. Production sits in Los Altos at the storied La Alteña distillery (NOM 1139), where mature Agave Azul (Weber) is cooked in traditional masonry ovens and crushed via tahona alongside modern milling. After fermentation, double distillation in copper pot stills keeps the spirit bright, aromatic and dry‑edged.
Then the signature begins: Excellia frames tequila with Grand‑Cru Sauternes casks and well‑seasoned Cognac barrels. Even Blanco carries a whisper of wine‑wood, Reposado builds creamy depth, and Añejo spends extended time—up to 18 months—until dried fruit, honeyed spice and roasted agave settle into a seamless finish. NOM becomes a passport between two traditions, made for contemplative sipping or a luxurious Tequila Old Fashioned in the right hands.
