AT AGAZUL, WE PRIDE OURSELVES IN WORKING ALONGSIDE THE LAND. OUR TEQUILA COMES STRAIGHT FROM THE EARTH IN THE HIGHLANDS OF ARANDAS, JALISCO. EACH AND EVERY BOTTLE OF AGAZUL IS A LOVINGLY PRODUCED SHOWCASE OF ‘TERROIR’ THAT TRANSPORTS ITS DRINKER TO OUR BLUE WEBER AGAVE FIELDS. FROM CULTIVATION TO AGING, OUR PROCESS ENSURES THE TRADITION AND CARE FOR A MODEL TEQUILA.
[ter-wahr; French ter-war] noun
The environmental conditions, especially soil and climate, in which a crop is grown and that give an artisanal product its unique flavor and aroma.
Our Process
Our thorough and loving process begins by sowing the best soil of the Jaliscan Highlands to cultivate the purest growing environment for our Blue Weber Agaves. These agave plants are treated with the utmost care, which allows them to ripen to their optimal age of around 7-8 years. In order to ensure the finest flavor, we never cut them short of this timeframe. Once their prime has been reached, our jimadores harvest the heart of the agave plants, known as the piña, and prepare the land for the next generation.
After having been harvested, our Blue Weber Agave piñas are steam-baked in traditional brick ovens for two whole days. This slow cooking method allows for them to thoroughly ripen and reach their ideal sugar content levels without overcooking. The roasted piñas are then milled into a mash to extract the entirety of the sweet agave nectar, which is subsequently fermented.
Fermenting is both a special and crucial step at Agazul as our Maestro Tequilero uses a unique yeast blend, specifically created for our purposes. As opposed to the use of commercial yeasts, this proprietary blend allows for our Blue Weber Agave nectar to maintain a consistently pure flavor when reaching the distillation procedure. Due to the nature of this handmade all-natural ingredient, our fermentation depends heavily on the climate and can range anywhere from 7-12 days.
Once our Blue Weber Agave nectar has been fermented the appropriate length of time, we distill the liquid substance in our copper stills. Through the applications of heating and cooling, these large apparatuses perform the traditional method of eliminating water and separating enzymes from the alcohol content. This selective boiling and condensation results in tequila.
Our tequila Blanco is poured straight from distillation, marking the end of the road for our primary bottle. However, the process as a whole does not stop there. We proceed to age our tequila in premium oak casks to further enhance its unique taste and add to its complexity. The time of maturation varies, with our Reposado resting 3-12 months, our Añejo 1-3 years, and our Extra Añejo a lengthy 3-6 years. With that, we come to a conclusion and proudly share with the world our sublime selection of Agazul tequila.
