Wine Maker Notes
The blue agave is cultivated and then harvested between its eight and tenth year. Then the heart of the plant is removed and cooked in ovens until it is soft and ready to be crushed, which allows us to extract the juice from the plant.The juice from the Blue Weber Agave is then placed in fermentation tanks and combined with our proprietary yeast formulation. The yeast acts on the sugars of the roasted agave juice, turning it into alcohol.Once properly fermented, we take an extra step that few tequilas do by triple-distilling the juice to remove any impurities. During each round of distillation, impurities are removed from the liquid, leaving only the purest part - the heart of the agave plant.
Great over ice or in a variety of modern and classic cocktails