In contrast to the Joven, this is a lowland tequila with more minerality. Guillermo uses a unique process after brick oven cooking the agave to crush ~25% using tahona method and the other 75% via mechanical mill with centrifugal force to avoid ripping the agave which can happen in a standard mill. Fermentation is done in a single tank by batch without temperature control, inoculated with both indiegenous yeast from the air and with a swab of the production agave after harvest; lasting three days and with the bagasse, or leftover agave fibers, from the tahona mill crushed agave included. TEQUILA BLANCO 42% ABV TEQUILA JOVEN 41% ABV
MEZCAL ENSAMBLE 41% ABV An ensamble bringing together agaves not traditioinally blended together because of regional availability. The blend is 55% 8-year old espadin from Yautepec and 45% 15-year old wild cuishe from Miahuatlán, both in Oaxaca. Made using traditional methods, cooked in earthen pit, naturally fermenting using indigenous yeast that the air brings into the palenque, mashed using a tahona mill, then distilled twice in artisanally made copper pot stills. The taste profile brings together the aromas of where those agaves were born.
The Tequila Joven is produced in the highlands of Jalisco. After 8 years, the private estate agave is harvested and cooked in an autoclave and then fermented with yeasts that have been used for decades in the hacienda, then twice distilled in a 100 year old copper pot still. The blanco is blended with an extra anejo that used the same production methods and was then aged 3-4 years in used bourbon barrels and passed through their proprietary filtration system in which they remove most of the color but none of the original organoleptic properties.
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