6/5/2023 0 Comments Pedro paramo juan![]() It is the middle distillate, the corazon, that makes up the body of the tequila. ![]() Diverted to vats, the juice ferments over several days, before ending up in stainless steel pot stills where a double distillation takes place. The piñas are split and slow roasted in wood and clay ovens for several days, using a traditional steam method, then shredded and the juice extracted. ![]() Harvesting is done by experienced “jimadores” who extract the weighty, rounded core of the plant, the piña, using a special circular blade on a long pole. Here, at elevations nearing 2,500 metres, there is less rain and cooler temperatures, allowing the plants to mature more slowly and resulting in more intense flavours. (40% abv)ĭon Agustín añejo is made from premium blue agave grown in the eastern Los Altos (The Highlands) region of Jalisco. Lovely on its own, or with a thin wedge of lime. Toasted warm on the palate, with a creamy, balanced mix of spice. ![]() ![]() Pale gold in the glass, from where its aromas arise - spicy, oak-tinted, honey. (Some would argue Mexico’s best writer, ever.) If the drink in one hand was distilled in the state of Jalisco in Mexico (as almost all the best tequilas are), then it only makes sense that the book in the other hand was written by Jalisco’s best writer ever. The Books: Pedro Páramo and The Plain in Flames by Juan Rulfo ![]()
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