LOSTRESTOÑOSEXTRAANEJO(70cl.,38%vol.)

<p> LOS TRES TOÑOS EXTRA ANEJO (70 cl., 38% vol.) </p><p><p> Tequila Los Tres Toños </p><p> Mexico </p></p><p> 100% family-owned Mexican business, made up of agave growers – who later became landowners – now in their fifth generation. With Don Dionisio Real, however, the “Santa Rosa” distillery was founded, which is part of the “Tequila Selecto de Amatitán” company: a company made up of humble people whose sole purpose is to continue to instill the values ​​of their land and the agave. </p><p> The name “Los Tres Toños” comes from the three “Antoños” (= Antonio) who were involved in the creation of the distillery. </p><p> Agave </p><p> The agave used for production is grown in the hills overlooking the city of Amatitan and transported to the distillery within a few hours. The agave is cooked for a long time in small ex-bourbon oak barrels which undergo extra toasting, to give the distillate a more marked smoky note than existing tequilas on the market. </p><p> Fermentation </p><p> In the fermentation vats, 100% of the sugar comes from agave, at a temperature of 36°C and pH of 4.2. </p><p> This mixture is called “fresh must”, to which 10% of indigenous laboratory-developed Saccharomyces cerevisiae yeast is added. In addition to yeast, secret nutrients are added to the must to ensure good fermentation and avoid secondary fermentation. The duration of fermentation is approximately 48 hours. </p><p> Double Distillation </p><p> After the fermentation is finished, the fermented must is subjected to a first distillation in copper and stainless steel stills, which have a copper coil as a heating medium, through which the steam circulates. The distillate obtained is known as “primary spirit” between 28 and 30% alcohol by volume and with an average temperature of 30°C: it is subjected to a second distillation (rectification) and the final product is obtained, at 56% vol. alcoholic and completely white and crystalline in appearance. </p><p> Products </p><p>