Information

Originates from the City of Tequila, Jalisco, Mexico

1758 – Jose Antonio de Cuervo obtained land in Mexico to cultivate Agave plants from the King of Spain before it became an independent republic.

The harvester cuts away the spiky leaves from the Agave plant to reveal a large pineapple shaped heart called the piña. The piñas are then softened by slow baking in a clay oven for over 2 days. After being cooled, the piñas are crushed and strained to extract the juice. The piñas are then milled and strained to extract further juices which are mixed with neutral spring water in large fermentation tanks where yeast is added. This liquid is then fermented for 7-12 days and then twice distilled in pot stills. The spirit is then ‘rested’ in oak barrels for minimum of 60 days and maximum of 1 year.

Other Information

Nicely balanced ripe/dry/luscious notes, with a char grilled vegetable noted, smokey, nutmeg and cinnamon edge, with gingerbread with vanilla and an earthy garnish.

www.cuervo.com