Volans was founded by husband-and-wife team Chad and Cristina Allen, who met in Los Angeles in 2004 while working in the music industry and married in 2007. Cristina grew up in Guadalajara, the daughter of agronomist Miguel Angel Avila. Chad was raised on his family's fourth-generation ranch in Idaho. Together with Miguel and Chad's mother Lonnie Allen, they built Volans as a family project spanning two countries.

Production runs through El Pandillo (NOM 1579) in Jesús María, Los Altos, under master distiller Felipe Camarena, whose family has grown agave since the 1880s. Volans agave is grown at 6,800 feet, and every batch is made using a proprietary blend of rainwater, spring water, and deep-well water, a triple-water approach few tequilas attempt.

Volans takes its name from the constellation, a nod to its place among the stars in the world of tequila. Chad and Cristina Allen built the brand out of a shared love of tequila that developed after they met in Los Angeles in 2004, formalising it as a family business alongside Cristina's father Miguel and Chad's mother Lonnie.

Every release is Verified 100% Additive Free through Tequila Matchmaker's certification programme, renewed annually to confirm there are no added sweeteners, colours, or glycerine. Production takes place at El Pandillo, one of Jalisco's more sustainability-focused distilleries, with rainwater collection, vinaza treatment, agave waste recycling, and a zero water waste target.

Most Highland tequilas pick one water source and build around it. Volans blends three — rainwater, spring water, and deep-well water — into every batch, targeting a cleaner, more mineral-driven profile than a single source can deliver.

What it brings to the shelf:

• 100% Blue Weber agave, grown at 6,800 feet in the Highlands of Jalisco
• Every batch made from a proprietary blend of rainwater, spring water, and deep-well water
• Produced at El Pandillo (NOM 1579) under master distiller Felipe Camarena, whose family has farmed agave since the 1880s
• Verified 100% Additive Free, recertified annually through Tequila Matchmaker
• Family-owned and run by husband-and-wife team Chad and Cristina Allen
• Made at one of Jalisco's most sustainability-focused distilleries, with rainwater collection and a zero water waste target

If you want a Highland tequila built around water rather than wood, and a family story that runs from Guadalajara to Idaho, Volans is worth the pour.

A slow, three-water process built around traditional stone ovens and a tahona named after its inventor.

• Agave: 100% Blue Weber, grown at 6,800 feet in the Highlands of Jalisco.
• Water: A proprietary blend of rainwater, spring water, and deep-well water used across the range.
• Cooking: Slow-cooked for 22 hours in a traditional dual-steam stone oven, then cooled for up to 36 hours.
• Milling: Tahona nicknamed Felipestein, applying 19,000 lbs of pressure to gently crush the agave.
• Fermentation: A proprietary Camarena family yeast strain, fermented in stainless steel, then aerated to soften harsh compounds.
• Distillation: Double distilled in copper pot stills.
• Ageing: Blanco is unaged. Reposado rests at least six months in used American white oak bourbon barrels. Añejo is aged across American, French, and German oak. Extra Añejo is aged a minimum of three and a half years.

Three water sources, a dual-steam oven, and a namesake tahona. That is the process the Allens and Felipe Camarena run every batch of Volans through.