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VIVA XXXII TEQUILA: Joven | Reposado
with YVONNE NIAMI owner, from LOS ANGELES, CALIFORNIA

July 2017 Issue | Vol. 5, No. 12                                                                                Democratizing Luxury

















 
 
 
 


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Pastry Chef
MOUNTAIN SHADOWS
 PARADISE VALLEY, ARIZONA

SEAN BECK

AAA 4-Diamond
Executive Chef 
HOTEL VALLEY HO, SCOTTSDALE
RUSSELL LA CASCE

Executive Chef
OCEAN PRIME | PHOENIX, AZ
JAGGER GRIFFIN

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MERITAGE an Urban Tavern
JW MARRIOTT PHOENIX DESERT RIDGE

TRAVIS PARSLEY

Yvonne Niami talks about things she discovered about making tequila while creating her brand on our —


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Yvonne Niami | Owner | VIVA XXXII Tequila made in Tequila, Jalisco, Mexico About this time of the year, magic happens in Arizona. The state’s southern deserts become the backdrop for a process that ends in one of Jalisco, Mexico’s Pueblo Mágicos, or “magical towns”. That being the town of Tequila, where VIVA XXXII tequila is made. The process starts when the lesser long-nosed female bats that migrated from Jalisco, Mexico to Arizona’s central deserts start to make their several-month trip back home. These bats migrate northward in the springtime to caves and old mines that become their maternity roosts. They’ll lap up the nectar and pollen from the columnar saguaro and organ pipe cactuses and then stick around to devour the fruit. When the area agaves send up stately stems displaying clusters of flowers that beam like so many golden lanterns, the bats follow an inland corridor of agaves back to their homes. The bats begin feeding on Agave palmeri in Arizona. Once they hit the pine-oak forests of Jalisco, they feed on the Agave tequilana, or the blue agave. The blue agave, which tequila aficionados know makes the finest tequila, is the sole ingredient in Yvonne Niami’s VIVA XXXII tequilas. Her sipping tequilas have proven tasty enough to rack up awards befitting for a mágico spirit. But that’s not the only magical element with VIVA XXXII tequilas, which stands among a multitude of like kind. “We came up with a joven,” Niami said, “which is a very different varietal for a tequila brand. Joven is a blanco mixed with a three-year extra añejo. That’s what gives it that really round profile where it smooths out where you don’t have that burn. When you have that three-year extra-añejo, it really just smooths the spirit out. Then we also have a reposado, which is a six-month aged tequila, one-hundred-percent blue agave, again. It’s aged in American oak barrels for six months.”