Soltado is made with agave plants that mature for 6 to 10 years under the strict supervision of dedicated workers whose families have spent generations perfecting the age-old art of agave cultivation. Once ripened, the pina (agave hearts) are taken to the distillery where they are steamed for 48 hours in traditional masonry ovens to release natural sugars. 100% pure agave nectar is then extracted and used as the foundation for the fermentation process. The agave nectar is fermented with yeast imported from Chile that only our distillery uses, which adds even more diversity to an already distinctive tequila. The blend is then vaporized and condensed in stainless steel stills to purify the agave nectar. This process is repeated twice to create the actual raw, distilled tequila. We filter the raw tequila 10 times to ensure our tequila is as pure as possible. Then, we age it for 28 months inside sealed white oak barrels to create a premium anejo tequila. The aging process transforms the tequila into a rich amber color and adds another layer of smooth complexity to serve as the base for our product. Soltado truly distinguishes itself from other tequila by adding one final step. We use a proprietary infusion process with serrano peppers from a farmers market near the distillery and natural cinnamon. These flavors are added to our already premium tequila to best complement its varying tastes
This spirit is anejo Tequila infused with fiery Serrano peppers and cinnamon. The golden liquid has a sweet aroma, though it’s clear that chile pepper notes lurk beneath the surface. It’s fiery at first sip, with plenty of heat and a faint fruitiness behind that. Unfortunately, there’s more fire than flavor, and all but the most diehard chileheads will find the heat a bit much to tolerate. Mix with pineapple juice or other sweet mixers to temper the heat.