Spirits | South America | Aqará | Agave de Los Andes Plateado

Agave de Los Andes Plateado

NOTES

Farmed at 2,256 meters above sea level, nestled between mountain ranges and fed by glacier waters of the tropical Andes.

Made with Americana Expansa Gentry and Cordillerensis agaves. Cut by hand using a machete into 1-2 inch cubes. Cooked for 7 hours (mash tun using a steam jacket) with local filtered water. Fermented in stainless steel tanks using dry yeasts and 5-10% of the bagazo (leftover agave fibers); for 12 hours anaerobic and a further 60 hours aerobic. Double-distilled in two copper pot stills (120 and 150 liters respectively) and aged at least 3 months.