Dos Armadillos tequila is carefully crafted in the quaint town of Amatitan, nestled in the heart of Jalisco, Mexico. This region is renowned for its rich history and tradition of tequila production, making it the perfect location for creating a truly exceptional spirit.
Amatitan is situated in the highlands of Jalisco, where the ideal conditions for growing agave plants exist. The volcanic soil, combined with the region's unique climate, provides the perfect environment for cultivating the blue weber agave, which is the sole ingredient in Dos Armadillos tequila.
The journey of Dos Armadillos tequila begins with the selection of the finest, fully matured blue weber agave plants. These plants are carefully hand-picked by skilled jimadores, who have honed their craft over generations. The jimadores possess a deep understanding of the agave plant and are able to identify the optimal moment for harvesting, ensuring that only the highest quality agave is used in the tequila production process.
Once harvested, the agave piñas, or hearts, are transported to the distillery in Amatitan, where they undergo a meticulous process to extract the sweet juices within. The piñas are slowly cooked in traditional brick ovens, allowing the sugars to caramelize and develop their unique flavors. This slow-cooking process is crucial in bringing out the natural sweetness and complexity of the agave.
After cooking, the agave piñas are crushed to extract the juice. Dos Armadillos takes great pride in using a traditional tahona, a large stone wheel, to crush the cooked agave. This ancient method, passed down through generations, adds a touch of authenticity and craftsmanship to the tequila-making process. The tahona slowly grinds the agave, releasing its sweet nectar and preserving the distinctive character of the agave.
The extracted juice, known as aguamiel, is then fermented using naturally occurring yeast. This fermentation process can take several days, during which the sugars in the agave are converted into alcohol. Dos Armadillos allows the fermentation to occur slowly, enhancing the development of complex flavors and aromas.
Once fermentation is complete, the tequila is distilled in copper pot stills. The use of copper contributes to the smoothness and purity of the final product, as copper helps to remove impurities and refine the tequila. Dos Armadillos takes great care in the distillation process, ensuring that only the finest and most flavorful distillate is collected.
After distillation, the tequila is aged in oak barrels, allowing it to mellow and develop its unique character. Dos Armadillos offers a range of tequilas, including blanco, reposado, and añejo, each with its own distinct flavor profile and aging process. The barrels used for aging are carefully selected to impart subtle notes of vanilla, caramel, and oak, enhancing the overall complexity of the tequila.
The aged tequila is meticulously blended to achieve the perfect balance of flavors and aromas. Dos Armadillos takes great pride in its attention to detail, ensuring that every bottle of tequila that bears its name is of the highest quality.
Dos Armadillos tequila is proudly made in Amatitan, Jalisco, using the finest blue weber agave and traditional production methods. The dedication to craftsmanship and the commitment to quality are evident in every sip of this ultra-premium tequila. Whether enjoyed neat, on the rocks, or in a cocktail, Dos Armadillos tequila is a true testament to the artistry and passion of the tequila-making process.