Tequila
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Tequila is a spirit distilled from Blue Weber agave grown in designated regions of Mexico, most notably the Jalisco highlands and lowlands, where volcanic soil and altitude shape the character of the plant itself. All tequila begins with the cooking and crushing of agave piñas, though method varies widely - Fortaleza uses a traditional tahona stone wheel, producing Blanco and Reposado expressions with pronounced agave-forward depth, while Don Julio 1942 spends a minimum of two and a half years in American oak barrels, yielding richer caramel and vanilla notes. Clase Azul Reposado rests eight months in oak, bridging fruity and woody registers. La Gritona, a women-run Jalisco distillery, offers a reposado that remains brighter and more herbaceous at its price tier against the richer, more structured Don Julio 1942.
Description
Tequila is a spirit distilled from Blue Weber agave grown in designated regions of Mexico, most notably the Jalisco highlands and lowlands, where volcanic soil and altitude shape the character of the plant itself. All tequila begins with the cooking and crushing of agave piñas, though method varies widely - Fortaleza uses a traditional tahona stone wheel, producing Blanco and Reposado expressions with pronounced agave-forward depth, while Don Julio 1942 spends a minimum of two and a half years in American oak barrels, yielding richer caramel and vanilla notes. Clase Azul Reposado rests eight months in oak, bridging fruity and woody registers. La Gritona, a women-run Jalisco distillery, offers a reposado that remains brighter and more herbaceous at its price tier against the richer, more structured Don Julio 1942.
