Dos Armadillos Reposado Tequila

40%

Appearance:
Dos Armadillos Reposado Tequila presents itself with a radiant golden hue, a visual testament to the artful aging process that imparts character and depth.

Nose:
The aroma is an inviting blend of cooked agave, offering a warm and comforting essence. Subtle notes of vanilla and a hint of caramel add layers of complexity, creating an olfactory experience that foreshadows the richness within.

Palate:
Upon the first sip, Dos Armadillos Reposado unfolds a velvety smoothness that gracefully caresses the palate. The sweet agave takes center stage, interweaving with the nuanced flavors of oak, toffee, and a gentle spice. The careful aging of a minimum of six months in American oak barrels is evident in the perfectly balanced and approachable profile.

Finish:
The finish is warm and lingering, leaving a satisfying afterglow that underscores the Reposado's depth and sophistication. As the warmth subsides, a delightful sweetness persists, inviting contemplation and appreciation for the artistry captured in each sip.

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.