Tequila Joe's Collection |
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| Don Fernando Azul Reposado |
| NOM: 1115 Distillery: Tequila La Parreñita, S.A. de C.V. Area: Lowlands Aged: 9 months Barrel Type: American White Oak Bottle Size: 750ml Bottle Number: n/a Number of Distillations: 2 Alcohol Percentage: 40%/80 Proof Price: $70 Current Website: http://www.donfernandotequila.com/ |
My Tasting Notes: n/a
Info on the Back of the Bottle: "BI DISTILLED - Tequila Don Fernando is made
with 100% Blue Agave, produced and bottled in Mexico by Tequila La Parreñita."
Other Info: In addition to the text on the back of the bottle, the following text is on
the front of the bottle: "Made with a continuous distillation process to obtain one very
special and rare agave flavor."
“Don Fernando had a passion for distilling the perfect tequila and paid special attention
to every single detail from the estate grown blue agave fully grown up to 12 years to
the type of oven and oak used where Don Fernando Tequila is aged is looked at with
special care.
When harvesting ‘El Jimador,” named because of the long knife called jima, cuts all the
pencas (sharp agave’s leaves). He takes the pinas or core out of the ground which
can weigh up to 200 pounds. It is from this mature agave that we obtain the sweetest
honeys and is the beginnings of premium tequila.
Don Fernando Tequila uses masonry ovens to cook the agaves for up to 48 hours.
During the cooking process the agaves deliver a sweet aroma that captures your
senses. When fully cooked the juice is called “mosto” it is this juice that will be
patiently transformed into tequila. After the agaves have cooled down the agaves are
chopped up and pressed to separate all the juice from the fiber.
The juice is then transferred to the fermenting tanks. It is here where Don Fernando
Tequila uses its Family secret formula to obtain its unique flavor. The yeast that
transforms the sugars to alcohol is 100% all natural with no chemical accelerators
which can speed up the fermentation. After 72 hours the yeast transforms the “mosto
vivo” into “mosto muerto” which means the sugar has been transformed into alcohol.
Don Fernando Tequila is then distilled in copper stills to take away “cabezas” and
“colas” to obtain a crystal clear agave tequila. Don Fernando always believed in a
double, not triple, distilled, for a true 100% blue agave tequila. This way you are able
to maintain the unique flavors that compose the tequila.” –Don Fernando Website
At this point, the tequila is either bottled as the Blanco or placed into oak barrels to be
aged.
Info on the Back of the Bottle: "BI DISTILLED - Tequila Don Fernando is made
with 100% Blue Agave, produced and bottled in Mexico by Tequila La Parreñita."
Other Info: In addition to the text on the back of the bottle, the following text is on
the front of the bottle: "Made with a continuous distillation process to obtain one very
special and rare agave flavor."
“Don Fernando had a passion for distilling the perfect tequila and paid special attention
to every single detail from the estate grown blue agave fully grown up to 12 years to
the type of oven and oak used where Don Fernando Tequila is aged is looked at with
special care.
When harvesting ‘El Jimador,” named because of the long knife called jima, cuts all the
pencas (sharp agave’s leaves). He takes the pinas or core out of the ground which
can weigh up to 200 pounds. It is from this mature agave that we obtain the sweetest
honeys and is the beginnings of premium tequila.
Don Fernando Tequila uses masonry ovens to cook the agaves for up to 48 hours.
During the cooking process the agaves deliver a sweet aroma that captures your
senses. When fully cooked the juice is called “mosto” it is this juice that will be
patiently transformed into tequila. After the agaves have cooled down the agaves are
chopped up and pressed to separate all the juice from the fiber.
The juice is then transferred to the fermenting tanks. It is here where Don Fernando
Tequila uses its Family secret formula to obtain its unique flavor. The yeast that
transforms the sugars to alcohol is 100% all natural with no chemical accelerators
which can speed up the fermentation. After 72 hours the yeast transforms the “mosto
vivo” into “mosto muerto” which means the sugar has been transformed into alcohol.
Don Fernando Tequila is then distilled in copper stills to take away “cabezas” and
“colas” to obtain a crystal clear agave tequila. Don Fernando always believed in a
double, not triple, distilled, for a true 100% blue agave tequila. This way you are able
to maintain the unique flavors that compose the tequila.” –Don Fernando Website
At this point, the tequila is either bottled as the Blanco or placed into oak barrels to be
aged.
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