The Story
To make this Blanco 110, Agave Pina’s harvested by Jimadores, slowly baked for 4 days, then crushed to extract the Mosto. Fermented by an 80-year-old yeast culture, double-distilled in Tequilano Pot Stills, aged 6 months in stainless steel then barely filtered and bottled. This exacting and handcrafted process preserves the full mouthfeel, texture and viscosity of the estate-grown Blue Agave.
Description
To make this Blanco 110, Agave Pina’s harvested by Jimadores, slowly baked for 4 days, then crushed to extract the Mosto. Fermented by an 80-year-old yeast culture, double-distilled in Tequilano Pot Stills, aged 6 months in stainless steel then barely filtered and bottled. This exacting and handcrafted process preserves the full mouthfeel, texture and viscosity of the estate-grown Blue Agave.
