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| Zafarrancho Gold Tequila is subtly different than its silver counterpart. It has a lustrous golden hue and a nose brimming with the rich aromas of oak, citrus and spice. Its seamlessly smooth body is imbued with the engaging flavors of citrus, herbs, white pepper, vanilla and oak. Zafarrancho Gold Tequila has an enduring, smooth finish. At Zafarrancho, we bake our agaves in the traditional method, in stone ovens called hornos. This slow process ensures that the sugars are properly cooked and not caramelized. In an effort to reduce costs and speed up production, many brands use stainless steel autoclaves to pressure cook the agaves. While faster, autoclaves fail to properly hydrolyze the starches and don't totally convert the starches into the flavorful sugars. We only use the juice from the first pressing of the baked agave, and then slowly ferment the agaves, a process that requires approximately 72-96 hours. Although time-consuming, we remove all the agaves' fibers from the juice; a process similar to the making of fine red wine. We also only use naturally produced yeasts to start fermentation. Other brands use chemically prepared yeasts that are designed to speed up fermentation, reducing the process down to a mere 36 hours. |
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| Zafarrancho Reposado is a luxurious aged tequila. It has a pale straw color and an enticing, spicy bouquet. The tequila is aged a minimum of four months in small, oak barrels previously used to age bourbon. It is a marvelously mellow, flavorful spirit. It has a captivating bouquet with spicy, earthy undertones, an elegantly textured body, and a palate loaded with the rich flavors of caramel, toffee and pepper. It has a lingering and thoroughly satisfying finish. At Zafarrancho, our tequila is distilled in traditional, copper alambic stills. While the distillation process in an alambic still is up to three-times slower and far more labor-intensive, the result is a richer, more flavorful spirit. We also distill the tequila to exactly 40 percent alcohol, the optimum alcohol by volume (abv). Many of the popular brands are distilled in stainless steel column stills and come out of the still at 55% abv and diluted down to 40% abv. While this technologically advanced method is faster and more cost-effective, it yields a lighter, less flavorful tequila. |
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