Product Overview
NOM - 1146 100% Agave - limited production (3000 bottles)
No sweeteners, no additives. A true Tequila drinkers Tequila!
No sweeteners, no additives. A true Tequila drinkers Tequila!
Agaves from two particular areas in and around Attontoniclo and
Arandas in the Highlands of Jalisco.
Agaves 7 to !0 years old. Mature agaves only.
Arandas in the Highlands of Jalisco.
Agaves 7 to !0 years old. Mature agaves only.
For us there is no harvesting or fermenting in the hot rainy summer months.
Do to the fact, to much rain will lower the sugar content in the agave.
Plus it's to hot in the summer for proper fermentation. The yeast will either die
or react badly!
The distillery is located in the town of Tequila. The heartland of
tequila production.
Our water source is a deep well on premise.
Highly mineralized from the source. The Tequila volcano!
Our water source is a deep well on premise.
Highly mineralized from the source. The Tequila volcano!
Cooking:
we use an autoclave to cook our agaves low and slow
not destroying the complexity of the ripe agaves.
Juice extraction : We use the standard mill with some custom modifications.
not destroying the complexity of the ripe agaves.
Juice extraction : We use the standard mill with some custom modifications.
Milling:
Our mills are adjusted to squeeze or extract only the sweetest part of the agave.
We do not over process the agaves.
We do not over process the agaves.
Fermentation:
Well water and a combination of natural yeast and a specially developed
yeast for blue agave! Our yeast takes longer and produces less alcohol but
yeast for blue agave! Our yeast takes longer and produces less alcohol but
does save thedelicate balance and complexity of the agave fermentation.
Yeast can contribute 25% of the final taste profile.
Distillation:
There are basically 3 types of stills used in distillation. Stainless steel
alembic, copper alembic and column.
Stainless steel alembic, easy to clean and lasts forever. Depending on the quality
of stainless steel, through oxidation of the iron within the stainless. It
may impart a metallic taste to the end product! We use copper alembic.
The preferred still for tequila.
Copper absorbs sulfur compounds from yeast cells produced during
fermentation and prevents the production of ethyl
carbonate, a toxic chemical formed from cyanide’s.
Totally undesirable in distilled alcohol
alembic, copper alembic and column.
Stainless steel alembic, easy to clean and lasts forever. Depending on the quality
of stainless steel, through oxidation of the iron within the stainless. It
may impart a metallic taste to the end product! We use copper alembic.
The preferred still for tequila.
Copper absorbs sulfur compounds from yeast cells produced during
fermentation and prevents the production of ethyl
carbonate, a toxic chemical formed from cyanide’s.
Totally undesirable in distilled alcohol
Lot 3 dark green label
42% ABV
