Requested By
Gustavo-Pinto
Amatiteña Tequila Añejo
This additive free 100% blue Weber agave is named for its home community Amatitán in Jalisco, which is where the first evidence of distilling agave was found. It is produced under the direction of tequilero Don Alberto Partida at Cava de Oro (NOM 1477). The agave is cooked in a mesquite-fueled stone oven, crushed by tahona, fermented with fibers in wooden vats with ambient yeast, and distilled on 19th century copper pot stills.
It is made with agave from a single estate, which varies by batch. After distillation, it is rested for 12 months in ex-Napa Valley red wine American oak barrels and bottled at 84 proof. .
This additive free 100% blue Weber agave is named for its home community Amatitán in Jalisco, which is where the first evidence of distilling agave was found. It is produced under the direction of tequilero Don Alberto Partida at Cava de Oro (NOM 1477). The agave is cooked in a mesquite-fueled stone oven, crushed by tahona, fermented with fibers in wooden vats with ambient yeast, and distilled on 19th century copper pot stills. It is made with agave from a single estate, which varies by batch. After distillation, it is rested for 12 months in ex-Napa Valley red wine American oak barrels and bottled at 84 proof.
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ageNAS
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abv42.0
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Tequila AñejoDistilled from 100% blue Weber agave, it is aged for at least a year in barrels not to exceed 600 liters. Any type of wood is acceptable, but ex-bourbon barrels are most common. Añejo tequilas are also known as "aged" or "extra aged".
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Cask Typeex-Napa Valley red wine American oak barrels