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The Mexican tequila brand Volcan de mi Tierra, which belongs to the Moët Hennessy Group, has introduced a tequila fermented with champagne yeast. Until now, mostly bread yeast has been used to ferment the agave must, but never before champagne yeast. The yeast, sourced from Lallemand through the intermediary of Moët Hennessy, is said to give the tequila blanco new flavours of apple, caramel, pineapple and citrus, as well as a smoother finish. Volcan de mi Tierra was acquired by Moët Hennessy in 2017.

(al / Source: drinksbusiness.com; Photo: wikipedia - Rainis Venta)