Agavita Gold 70cl.

It starts from plants Weber Blue Agave, which require between 7 and 10 years of maturation in the fields to accumulate the ideal amount of sugars. jimadores cut the thorny leaves of the plant using a sharp tool called coa to extract the heart or "pineapple". The harvested pineapples are transported to the distillery to undergo a thermal cooking process.

This stage breaks down the complex sugars (inulin) of the agave and transforms them into simple, fermentable sugars. After cooking, the pineapples are mechanically crushed or ground to extract all the sweet juice separating it from the plant fiber.

Agave juice is placed in fermentation tanks, where yeasts. In this phase, the yeasts transform the sugars of the agave into ethyl alcohol and aromatic compounds that define the base of tequila.

The fermented must undergoes a double distillation process in stills. The first distillation (ordinary) concentrates the alcohol, and the second purifies the liquid, separating the excesses and preserving the aromatic essence of the agave.

To acquire itsGold category (Joven or Gold), the resulting white tequila goes through a brief period of rest in wooden barrels and careful assembly. This final treatment rounds out its texture in the mouth, provides a subtly sweet nuance with vanilla notes and gives it its distinctive golden color.

View:

It has a straw yellow or pale gold color, clean and bright.

Nose:

Soft notes of cooked agave predominate, accompanied by subtle touches of vanilla, light caramel and herbal and earthy nuances.

Mouth:

It has a soft and round texture on the palate. Sweet nuances of caramel, fresh agave with a minty touch and a slightly spicy background stand out. Short to medium duration, clean and with a pleasantly sweet aftertaste.

It is ideal for making long drinks and classic cocktails such as Margaritas or Tequila Sunrise, as its accessible profile complements citrus juices and other mixers very well without overpowering them.

It is recommended to serve slightly chilled or with ice to further round out its passage in the mouth.