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The basis of the tequila is the piñas of the blue Weber agave. A piña is the heart of the agave. It is cooked in ovens under steam at 60-85C for 24-36 hours. This converts the starch into sugar. This ...Read more
The basis of the tequila is the piñas of the blue Weber agave. A piña is the heart of the agave. It is cooked in ovens under steam at 60-85C for 24-36 hours. This converts the starch into sugar. This sugar is dissolved from the plant and fermented with water and yeast. The fermented mass is then distilled twice in a copper still. To refine the taste, the young white tequila was blended with mature tequilas, which makes it more refined and gentle. Nose: Pleasantly soft, spicy black pepper with fine agave notes. Taste: Soft on the palate with a perfect balance between sweetness and acidity. Notes of black pepper in the length.
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The basis of the tequila is the piñas of the blue Weber agave. A piña is the heart of the agave. It is cooked in ovens under steam at 60-85C
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