AZUÑIA AÑEJO TEQUILA, is a ultra-premium sipping tequila that is aged no less than 12 months in American Oak barrels. Very smooth with a buttery finish of vanilla, chocolate and a nose full of fruit and caramel. A perfect tequila to enjoy straight or mixed in your favorite cocktail.
100% Weber Blue Agave
Clay Hornos – 36 Hours
2 Times Distilled
Aged in American Oak Barrels – 12 Months Min
Craft Competition Gold Medal Winner 2013
Azuñia Tequila starts with only perfectly aged Weber Blue Agave, which grows harmoniously for 8 to 10 years in sun-drenched fields surrounding the small town of Amatitan. Each agave plant receives naturally produced rich nutrients from the fertile volcanic earth and a regime of seasonal weather.
While many producers source their agave from a variety of other growers, their agave is from acres owned and maintained by Sergio Zuñiga. This quality control produces consistency and full ripe flavors. Also allowing the agave plants to grow to the perfect peak of ripeness, between 8 to 10 years, or until the sugars are at the optimal level. The fields and rows are marked with the date each row of agave was planted. Expert Jimadors carefully hand-select the agave plants that are ready to be harvested, using a razor sharp tool called the coa, to cut the spiky leaves away from the precious core, the piña.
After each agave is harvested and split by hand, the prized piña is loaded onto a truck and transported to the distillery, where the process begins. The first step is cooking the piñas. For Azuñia Añejo they use the traditional clay ovens, called hornos, to steam the piñas, slow roasting each batch for up to 36 hours. The cooked piñas are then crushed in the pressing mills in order to extract the agave juice. Since the agave fibers may reabsorb much of the juice, the fibers are rinsed in order to obtain the optimal amount of juice from each press. The result of the wash is called aguamiel or honey water.
Other tequilas use commercial yeasts to speed up fermentation. Azuñia uses natural fermentation, which produces yeast naturally during the process. Azuñia tequilas ferment for 5 to 7 days, depending upon outside temperature and humidity—part of the natural fermentation process. Although it takes longer to ferment, only naturally produced yeast is in the tequila. This traditional method helps create the distinct flavor of Azuñia Tequila.
After the natural fermentation process, Azuñia Tequila is double distilled for purity. During the second distillation process, they separate the heads and tails of the juice, leaving only pure, clear tequila. Unlike others, Azuñia Tequila is then filtered one more time through our unique process in order to achieve its smooth, luxurious flavor.
After the fermentation, double distillation and final filtration, they achieve the perfect unaged tequila, which we call Platinum which is put into barrels for a minimum of 12 months creating Azuñia Añejo.
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