NO ADDITIVES
Harvest at peak maturity, 6-7+ years
Traditional Brick Ovens. Heat only.
Roller mill
Champagne Yeast and Natural Open Air
Copper Pot Stills
NO ADDITIVES
Harvest at peak maturity, 6-7+ years
Traditional Brick Ovens. Heat only.
Roller mill
Champagne Yeast and Natural Open Air
Copper Pot Stills
Agave
Cooking/Conversion
Extraction
Fermentation
Distillation
ADDITIVES
Harvested prematurely and unsustainably
Acid and heat
Diffuser
Chemical catalysts to speed up the process
Column Stills
Tequila vs. Mezcal and Other Agave spirits
Agave - Weber Blue to be Exact - 200 —> 40 booze-able —> only Blue makes tequila
Denomination of Origin — Jalisco +4; “Like Champagne”
NOM
Margarita is #1 cocktail in USA. Because it’s awesome.
Mythbusters - Not an Upper
Mixtos got you sick in college, not good tequila
For a tequila to be called 100% Agave Tequila, a brand only actually has to be 99% Agave, and can fill that last 1% of the bottle with additives that affect the flavor, smell, color, or feel of the tequila. The use of additives is very common, and even legally allowed, in tequila production. Many brands make a super industrial product and then mask the liquid with chemical additives, so that the product is more palatable. And brands never have to tell this to the consumer. Common additives used in tequila production are:
Sugary Syrups, Glycerin, Oak Extract, Coloring
So many people drink tequila because it is a cleaner option than other spirits and other alcohols. At least it has that reputation. We created Los Dos so that your intentions can better match your choices when it comes to drinking. So that this version of you: [IMAGE] and this version of you: [IMAGE] can get along better. Los Dos has no additives, no sugar, and no secrets. It tastes better and it feels better.
You change, the tequila stays the same.
Always keep a tan.