Beyond the Minimum: How Hermosa Organic Tequila Uses Time and Oak Without Losing the Agave A tequila does not become exceptional simply because it spent enough time in a barrel to satisfy a legal definition. The minimum establishes the category. It does not establish...
USDA Certified Organic Tequila: What the Seal Really Means From Agave Field to Bottle The most important thing about USDA Certified Organic tequila happens before there is any tequila at all. Before the bottle. Before the distillery. Before fermentation, distillation,...
Selective High-Brix Agave Harvesting: How Do You Know When Agave Is Ready for Tequila? One of the most important decisions in tequila is made before the agave ever reaches the distillery. Harvest it today—or leave it in the earth. Once the jimador cuts the plant,...
Sipping Tequila: What Makes a Tequila Worth Slowing Down For? There is no official category called “sipping tequila.” México’s tequila regulations recognize classes such as Blanco, Joven or Oro, Reposado, Añejo and Extra Añejo. “Sipping tequila” is not one of them....
Why Additive-Free Tequila Matters to México: What “Additive-Free” Really Means There is a question tequila drinkers are asking more often: What was actually used to make what is in my glass? It sounds simple. It isn’t. Tequila begins with Agave tequilana Weber...
