Tequila

To produce tequila, the tough leaves of the agave are removed, and the core, called a piña, is cooked in wood-fired ovens to extract the juice. This juice is then fermented and distilled to produce tequila.

There are different types of tequila, which vary according to the length of ageing and the proportion of agave used:

- Tequila Blanco: also called tequila silver or plata, is distilled immediately after fermentation and is not aged. It tastes fresh and can be spicier.

- Tequila Reposado: aged for between 2 and 12 months in oak barrels, this gives it aromas of wood and sweeter notes than Tequila Blanco.

- Tequila Añejo: aged for at least a year in oak barrels, the result is more complex aromas and hints of caramel and vanilla.

- Tequila Extra Añejo: aged for at least 3 years in oak barrels to get even richer aromas and hints of dried fruit and chocolate.