Dos Armadillos Plata Tequila

Appearance: Dos Armadillos Plata Tequila presents itself with crystal-clear brilliance, reflecting its commitment to purity and authenticity. Nose: The aroma is a delightful bouquet of freshly harvested agave, emanating bright and floral notes. Subtle hints of citrus dance in the air, offering a preview of the vibrant tasting experience to come. Palate: On the palate, Dos Armadillos Plata Tequila unveils the crisp sweetness of agave in its purest form. The essence of the agave fields is captured with precision, complemented by delicate notes of lime that add a refreshing brightness. A subtle touch of black pepper adds a layer of complexity to the clean and invigorating profile. Finish: The finish is a clean and refreshing conclusion, leaving a vibrant impression on the palate. There is no lingering heat or overwhelming aftertaste, allowing the pure character of the Plata tequila to shine through.

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.

Size: 750 mL

Proof: 40%
*Please note that the ABV may vary