Here are 7 things 
you need to know, 
you know

Don't even think about calling yourself 
a tequila expert before you check 
all these facts off your list.

7 Things a Tequila
aficionado should know

  1. A harvest that is a
    labor of love - and time.

Agave Tequilana Weber, or Blue Agave Plants,
take between 7 and 8 years to harvest and can grow
as much as 7 feet tall. So the tequila brewing process
may be shorter in some cases, like the Blanco, but it
has already be ‘brewing’ for up to 8 years.

  1. Mexicans typically
    sip their Tequila.

A common practice in the U.S. is to take a shot with
lime and salt, known as tequila cruda, while those
in Mexico prefer to savour their tequila neat like
whiskey and generally drink Blanco tequila,
not because it is cheaper, but because to the
Mexicans, it has the purest tequila taste.

NO SHOOTERS. GRACIAS.

  1. The purest of
    drinking alcohols.

100% Blue Agave Tequila is the lowest in sugar
and calories. It aids in digestion and is the
only spirit that is both a probiotic and a prebiotic.
Research shows that consuming the agave
tequila plant can increase calcium absorption
and due to it being the only alcohol that
has Agavins, it is the ony alcohol that
is an upper.

GET TO THE BACK OF
THE LINE VODKA.

  1. It must be blue
    agave... mostly.

To be classified as tequila, a spirit must be at
least 51% derived from Blue Agave {with the
rest made up from another neutral spirit},
though many brands today up the ante and
use 100% Blue Agave.

Most brands that use pure blue agave will
note it on the label, but as a general rule
of thumb “mixto” tequilas made with a lower
percentage of agave are typically cheaper.

WE ONLY DO 100% PURE BLUE AGAVE.

  1. Only the agave heart
    is used to make Tequila.

The hearts of the plant, also known
as the pinas, are cut out, cooked,
ground down, and fermented to
make tequila. That means that
unlike a fruit-based beverages
like wine, which can be harvested
seasonally and regrow from the
same plant, the agave plant is used
up after it is harvested and a new
crop must be grown from scratch.

  1. Tequila has an
    appellation of origin.

Like champagne and cognac, tequila can only be
produced in five regions in Mexico - Guanajuato,
Michoacfin, Nayarit, Tamaulipas, and Jalisco.

The far largest and famous producer’s are in
the Jalisco region. More than 85,000 acres
of Mexico’s magnificent Agave landscape in
Jalisco is recognized as a World Heritage
site by UNESCO.

  1. A taste that is
    influenced by the Earth.

The primary influences on tequila flavour are the
yeast—which can either be an added commercial
yeast or wild yeast that naturally occurs in the
surrounding environment—and the type of soil
that the agave is grown in.

Broadly speaking, tequilas from the
Highlands often have grassier and
sometimes sweeter flavour profiles,
while those from the Lowland can
have an earthier, more mineral quality.