OUR PROCESS
BLUE AGAVE
Agave is a crop that over two centuries has been an important support of tequila agribusiness and the agricultural economy of the Tequila region, Jalisco, and almost 100 years to date, also in the Los Altos region.
JIMA
Once the agave matures, it is Jima and consists of removing the leaf part of the leaves leaving only the base of the leaves along with the stem, resulting in the pineapple.
COOKING HYDROLYSIS
After the Jima, the pineapples are taken to the factories, where they are hydrolyzed through the application of high-pressure heat in order to unfold the insulin polymers and obtain simple sugars, in this case fructose and glucose, suitable for be fermented.
EXTRACTION
The carbohydrates or sugars contained in agave pineapples must be separated from the fiber.
In this process phase, the sugars present in the musts are transformed, by the action of yeasts, in ethyl alcohol, the main component of Tequila.
FERMENTATION
MATURATION
With this final step, our tequila undergoes changes that determine its final characteristic, including wood and its drying process, lighting, temperature, humidity of the ripening cellars, alcohol content of the ripening product as well as the number of cycles of use that are It gives the barrels, they determine the definitive profile of tequila in terms of taste and aroma.
Experience Perfection
Drink neat or on the rocks to experience the full depth,
smoothness and sophistication.
INSPIRED BY MEXICO
Our unique bottle and cap, inspired by the Mesoamerican pyramids,
was designed and crafted in Mexico.
Acosta Tequila Añejo Profile
100% Blue Agave
Made in Jalisco, Mexico
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Finish
Slight lingering agave without any harshness
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Aging
Rests for up to 18 months in French Cognac Barrels
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Aroma
Inviting scent of oak and vanilla, imparted from the aging process
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Taste
Ripe agave with toasted oak notes, mingled with vanilla hints and mandarin.
Texture
Heavy body, heavy legs with heavy tears; a full body perfect for sipping
Certified Kosher
