Batanga Tequila Sets Its Sights On APAC Expansion

Batanga Tequila, a 100% agave craft tequila from renowned Casa Orendain, is joining forces with Nimbility to build their markets across APAC.

In the western Mexico town of Tequila, there’s a small, nondescript cantina called La Capilla – home of the Batanga, a simple drink created in the 1950’s by Don Javier Delgado Corona, the bar’s owner. The Batanga is simple: nothing more than tequila, coke and fresh lime juice, served in a tall glass with a salted rim. But as Don Javier will tell you, its flavour isn’t only in the ingredients - it’s the big knife, which he uses to stir the cocktail – that’s the secret to the perfect Batanga!

“We are very happy to be working with Nimbility as our partner for Asia-Pacific,” says Jack Rackham, Managing Director of Emporia Brands. “Batanga has been very well received in the UK and we are now excited to bring the brand to the Asia-Pacific markets where interest in 100% agave tequila has been growing. Batanga is made using traditional methods with the Orendain family controlling every step of the production from field to bottle and we look forward to sharing our story with Asia’s bartenders and consumers alike.”

Casa Orendain was established in 1926 by Don Eduardo Orendain and is considered one of the four oldest tequila families and actual founder (among Cuervo, Sauza & Herradura) of the Tequila industry. Owning their own agave fields in order to support their production and growing, only the best agaves are used in their Tequila to guarantee the flavour profile and taste. All the agave for Batanga is grown and harvested in the Tequila Valley and exclusively in the Orendain plantation which is just over 2000 hectares.

The piñas are traditionally baked in brick ovens to convert the polysaccharides – starches – into sugar for fermentation. This is done very slowly to ensure maximum flavour is captured. They are then allowed to cool very gently to ambient temperature. The piñas are crushed to extract the sugar-laden juice, the agua miel, ‘honey water’. Once the piñas have been crushed, the fermentation process is in small batches of 20,000 litres for 60 – 72 hours, the yeast used is produced locally in the Orendain distillery following the original family formula for more than 80 years. Distillation takes place in pot stills with an internal coverage of copper in the coil to ensure a more flavourful spirit.

For the maturation process only ex-bourbon barrels (American White Oak) are used. Batanga Reposado is aged for 6 months so triple of the minimum required time of 2 months.

Two tequilas make up the range, the Batanga Tequila Blanco is classic and expressive on the nose with intense typical earthy agave notes of pepper, herbs and mint. Fresh and lively in the mouth with a clean and vivid profile and a long finish.

Batanga Tequila Reposado has a fresh and vibrant nose of grass and pepper. Subtle oak plays a complementary role on a palate which shows great refinement and integration, with a crisp flavoursome finish. It is aged for 6 months in ex-Bourbon barrels (American White Oak).

“We are extremely pleased to have Batanga Tequila joining our portfolio of premium spirits. Batanga is the perfect expression of a tequila: produced by the Orendain Family it follows all the traditional processes, shaping it into a rich and flavourful 100% Blue Weber Agave Tequila, both enjoyable for sipping or as a premium pour proposal.”

For more information on Batanga Tequila in APAC please contact info@nimbilityasia.com