Tequila CAZADORES is crafted using 100 percent blue agave, which is grown and harvested in the Highlands of Jalisco, Mexico. This region is renowned for its ideal agave growing conditions and is considered the premier agave growing region in the world. The use of blue agave in the production of tequila is crucial, as it contributes to the unique flavor profile and overall quality of the spirit.
Blue agave, or Agave tequilana Weber azul, is a succulent plant that takes around 7-10 years to mature before it can be harvested for tequila production. The plants are carefully cultivated and nurtured in the rich volcanic soils of the Jalisco Highlands, where they benefit from the region's unique climate and abundant sunshine. The high altitude and cool nights of the Highlands result in slower maturation of the agave plants, allowing them to develop more complex flavors.
Once the blue agave plants have reached maturity, they are harvested by skilled jimadores, who are experienced in selecting the plants at their peak ripeness. The jimadores use a traditional tool called a coa, which is a long-handled blade, to cut away the leaves and reveal the heart of the agave, known as the piña. The piñas are then transported to the distillery for further processing.
At the distillery, the piñas are cooked in traditional brick ovens or autoclaves to convert the starches into fermentable sugars. This cooking process also imparts a unique flavor to the agave. After cooking, the piñas are crushed to extract the juice, which is then fermented using yeast. The fermentation process converts the sugars into alcohol, resulting in a liquid known as aguamiel.
The aguamiel is then distilled in copper stills to create tequila. The distillation process involves heating the liquid, capturing the vapor, and then cooling it to condense and collect the alcohol. This helps to purify and refine the tequila, removing any impurities and enhancing its smoothness and flavor.
After distillation, Tequila CAZADORES is aged in oak barrels to further develop its character. The aging process allows the tequila to acquire additional flavors and aromas from the wood, resulting in a more complex and nuanced spirit. The length of aging can vary depending on the desired style of tequila, with Cazadores offering a range of expressions, including Blanco (unaged), Reposado (aged in oak for at least two months), Añejo (aged in oak for at least one year), and Extra Añejo (aged in oak for at least three years).
Tequila CAZADORES is made from 100 percent blue agave, grown and harvested in the Highlands of Jalisco, Mexico. The careful cultivation, harvesting, cooking, fermentation, distillation, and aging processes contribute to the smooth and flavorful taste of this renowned tequila.