Mature, estate-grown Blue Weber agave aged 5-6 years is harvested to make this lightly aged tequila. After cooking in a brick oven, the piñas are milled and fermented for 80-90 hours while temperature and nutrient levels are carefully supervised. After double-distillation and proofing with water from the distillery’s own wells, the spirit spends 2-3 months resting in American oak casks. Finally, the tequila is double-filtered resulting in a soft balance of banana, oak, dried fruit, faint cinnamon and green herbs.
Mature, estate-grown Blue Weber agave aged 5-6 years is harvested to make this lightly aged tequila. After cooking in a brick oven, the piñas are milled and fermented for 80-90 hours while temperature and nutrient levels are carefully supervised. After double-distillation and proofing with water from the distillery’s own wells, the spirit spends 2-3 months resting in American oak casks. Finally, the tequila is double-filtered resulting in a soft balance of banana, oak, dried fruit, faint cinnamon and green herbs.
