Dos Armadillos Anejo Tequila

40%

Appearance:
Dos Armadillos Añejo Tequila graces the glass with a radiant amber hue, showcasing its rich and patient aging process.

Nose:
The aromatic journey begins with a welcoming bouquet of vanilla, caramel, and oak. These notes intertwine harmoniously, setting the stage for the depth and complexity that await.

Palate:
Upon the first sip, the velvety smoothness captivates the palate. The cooked agave takes center stage, enveloped in layers of toffee, chocolate, and a subtle hint of spice. The aging process in American oak barrels contributes to the tequila's refined and nuanced flavors, creating a sophisticated and well-balanced tasting experience.

Finish:
The finish is a lingering symphony of sweetness and warmth. A satisfying and enduring conclusion that leaves a lasting impression of Dos Armadillos Añejo Tequila's exceptional quality.

The first distillation process takes place in steel distillation columns, during which water is removed and alcohol is concentrated from fermented agave juice. The second distillation takes place in stills to obtain tequila with a range of 55-65% alcohol, depending on the brand.
In other words, the aromatic and sensory notes that exist in a tequila, are the main characteristics that make up and describe each kind of tequila. If we use stills for a second distillate, more sensory notes will be perceived in the final product.
Tequila is made from the Weber blue agave plant, or agave tequilana, which is a large succulent with long, spiked leaves similar to aloe vera. Within the core of the blue agave plant is a bulb called the piña. This bulb is baked and juiced, and the juice is fermented with yeast in barrels to make tequila.Of the nearly 140 tequila distilleries in Mexico, hers is the only one that's led and operated solely by women. Melly Barajas walks through a field of blue agave plants in the Los Altos region of Jalisco, Mexico.It has been produced since the sixteenth century (around 1538). It takes its name after the region where it was born. Therefore, Tequila is also the name of the town that gave rise to this spirit. A large number of factories that produce this beverage are settled in this town.
The juice of the agave is transferred to wood vats where open fermentation takes place. There, native wild yeast converts the sugar into alcohol (ethanol) and other chemical compounds that provide flavors and aromas. The fermentation lasts for 72 to 96 hours.