Gran Dovejo Anejo
$55.00
Aroma: Oak, vanilla, butterscotch and spices
Palate: Vanilla, cinnamon, clove, spice
Tequila Gran Dovejo is a small-batch, traditionally crafted, tequila made from 100% of the finest, estate grown blue agaves that are exclusively grown and produced in the highlands of Jalisco by Master Distiller Sergio Cruz and the Feliciano Vivanco Family. The acidic, iron rich soil in this region known as the golden triangle of the highlands, is ideal for growing large agaves with high sugar content. At peak maturity the agave is harvested, the heart of the agave (pina) is hand selected, then slowly cooked in traditional brick ovens for a minimum of 36 hours at a temperature of 194 degrees Fahrenheit. Once roasted, they are milled in order to extract the sweet juices. The juices are isolated and then fermented with the use of “Prise de Mousse”, champagne yeast, and wild yeast strands pulled from the estate agaves themselves. During fermentation, what has been called,“ The Mozart Method”, is used to optimize the sugar conversion. Gran Dovejo is double distilled using alembic copper pot stills. Their añejo is aged a minimum of 12 months, but may be left to age as long as 3 years.
NOM: 1414,
AGAVE TYPE: Tequilana Weber,
AGAVE REGION: Jalisco (Los Altos),
REGION: Jalisco (Los Altos Southern),
COOKING: Stone/Brick Ovens,
EXTRACTION: Roller Mill,
WATER SOURCE: Deep well water,
FERMENTATION: 100% agave, Stainless steel tanks, Classical music, Champagne Yeast,
DISTILLATION: 2x distilled,
STILL: Copper Pot,
AGING: American White Oak barrels, Whisky barrels, Used barrels,
ABV/PROOF: 40% abv (80-proof)
OTHER: No additives
Palate: Vanilla, cinnamon, clove, spice
Tequila Gran Dovejo is a small-batch, traditionally crafted, tequila made from 100% of the finest, estate grown blue agaves that are exclusively grown and produced in the highlands of Jalisco by Master Distiller Sergio Cruz and the Feliciano Vivanco Family. The acidic, iron rich soil in this region known as the golden triangle of the highlands, is ideal for growing large agaves with high sugar content. At peak maturity the agave is harvested, the heart of the agave (pina) is hand selected, then slowly cooked in traditional brick ovens for a minimum of 36 hours at a temperature of 194 degrees Fahrenheit. Once roasted, they are milled in order to extract the sweet juices. The juices are isolated and then fermented with the use of “Prise de Mousse”, champagne yeast, and wild yeast strands pulled from the estate agaves themselves. During fermentation, what has been called,“ The Mozart Method”, is used to optimize the sugar conversion. Gran Dovejo is double distilled using alembic copper pot stills. Their añejo is aged a minimum of 12 months, but may be left to age as long as 3 years.
NOM: 1414,
AGAVE TYPE: Tequilana Weber,
AGAVE REGION: Jalisco (Los Altos),
REGION: Jalisco (Los Altos Southern),
COOKING: Stone/Brick Ovens,
EXTRACTION: Roller Mill,
WATER SOURCE: Deep well water,
FERMENTATION: 100% agave, Stainless steel tanks, Classical music, Champagne Yeast,
DISTILLATION: 2x distilled,
STILL: Copper Pot,
AGING: American White Oak barrels, Whisky barrels, Used barrels,
ABV/PROOF: 40% abv (80-proof)
OTHER: No additives
Gran Dovejo Anejo
$55.00
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