Mi Casa Small Batch 9Y Extra Añejo

Mi Casa Small Batch 9Y Extra Añejo is a unique "bi-regional" tequila. While it is distilled in the traditional heartland of Jalisco, its identity is defined by agave grown in the high-altitude volcanic soils of Michoacán.1The Terroir: Michoacán HighlandsUnlike the vast majority of tequilas that source agave from Jalisco, Mi Casa is a single-estate product using agave grown exclusively on the Rodriguez family’s land in Michoacán.2Location: The agave is cultivated in the village of El Cucuno, near the town of Penjamillo, Michoacán.3Estate Name: The family ranch is known as El Potrero Colorado.Elevation: The fields sit at an impressive 1,858 meters (6,095 ft) above sea level.4 This high altitude subjects the agave to cooler nights and more intense sunlight, leading to a slower maturation process and higher sugar concentration.Soil Composition: The region is characterized by mineral-rich, nutrient-dense highland soil, which contributes to the "Brix" (sugar content) of their agave reaching 32%—significantly higher than the industry average of 26-28%.5Production GeographyWhile the "soul" of the spirit is in Michoacán, the legal distillation takes place across the state border in Jalisco to meet Tequila’s strict Denomination of Origin requirements.6Distillery: Produced at Casa Tequilera de Arandas (NOM 1499).7Region: Located in Arandas, Jalisco, which is the "Los Altos" (Highlands) region of Jalisco.Geographical Synergy: Because both the growing site in Michoacán and the distillery in Arandas are considered "Highland" environments, the tequila maintains a consistent flavor profile characterized by floral notes, bright citrus, and natural sweetness rather than the earthy, herbaceous notes found in "Lowland" (Valley) tequilas.Quick Geo-Facts TableFeatureDetailAgave OriginEl Cucuno, Michoacán, MexicoDistillation SiteArandas, Jalisco (NOM 1499)Elevation~6,100 Feet (Highlands)Agave MaturityHarvested at 7–8 years (March 2011)Climate InfluenceSemi-arid highland with significant diurnal temperature shiftsThe Journey of Batch 9YThe geographical journey of this specific 9-year expression is notable: the agave was harvested in the dry season of March 2011 in Michoacán, transported to Arandas for distillation, and then aged for nearly a decade in Tennessee whiskey barrels before being bottled.8 This long "sleep" in the climate of Jalisco allowed the Michoacán-grown sugars to transform into the deep toffee and baking spice profile the Small Batch is known for.