Origin: Jalisco, Mexico

The name is derived from the legendary Batanga cocktail, created in the 1961 by Don Javier Degado Corona, owner of La Capilla (The Chapel) bar in the town of Tequila. The secret to the perfect Batanga isn’t in the ingredients – simply tequila, lime and coca cola, served in a salt rimmed glass – it’s down to Don Javier’s ceremonial stirring of the drink with the knife he used to cut limes.

Traditionally distilled using 100% agave grown on one estate in the heart of Jalisco by Casa Orendain, one of the four oldest tequila families and founders of the Tequila industry. The piñas are traditionally baked using brick ovens, imparting nuances of cinnamon, cloves and warm spices. It is then fermented using locally produced yeast and double distilled, giving Batanga a crisp and bright finish.