From Arandas, Jalisco, located 5400' above sea level, the Feliciano Vivanco's family has been growing agave since Mexico's post-revolutionary period. The family's estate, Destilería El Ranchito, now owns 2000 acres of plantings. Sergio Cruz is the Master Distiller.
The Vivanco's insist on fermenting in stainless steel using ambient yeast from their agave fields, which are interspersed with citrus trees. Those trees as planted all around the distillery and the agave fields near by. The citrus pollen falls on the agave leaves which are then scrapped, the yeast brought to the lab and cultivated before being used in the fermentation tank.