Los Dos Tequila

BE A STUDENT OF THE SPIRIT

 

 

 

 

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

LOS DOS

 

 

 

 

 

Agave

Cooking/Conversion

Extraction

Fermentation

Distillation

MOST

 

 

 

 

ADDITIVES

Harvested prematurely and unsustainably

Acid and heat

Diffuser

Chemical catalysts to speed up the process

Column Stills

TEQUILA 101

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

ADDITIVES

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.

FACTS

You change, the tequila stays the same.

PHILOSOPHY

Always keep a tan.

GLOSSARY

GLOSSARY

Know the lingo, dingo.