There are over 400 varieties of agave, but only spirits made from Blue Agave carry the essence of traditional craftsmanship.
Only Blue Agave plants over 10 years old are harvested, with the long leaves removed and the central core sent to the distillery.
The cut open agave hearts are slowly cooked until soft in either steam rooms or traditional stone/brick ovens, a process that takes between 50 to 72 hours.
The agave juice undergoes two rounds of distillation after fermentation, ultimately producing tequila with an alcohol volume of 55%.
Yeast collected from agave leaves is sprinkled into the agave juice, followed by a fermentation process that lasts from 7 to 12 days.
After cooling the cooked agave hearts, they are crushed, and impurities are removed to obtain the agave juice.
Malaysia
