Tequila

Of roughly 200 species of agave plant in the world, 150 are native to Mexico. Only one of these, the Weber Blue Agave, goes into making Tequila. Tequila production is limited to the state of Jalisco, where workers called “jimadores” harvest the agave plant by hand, cutting away its pulpy spikes and leaving the heart, called the “piña.”

Piñas are steam-roasted, shredded, and pressed. Their juices are fermented in vats and then distilled 2-3 times.

100% Agave Premium tequila brands will only use the sugars from the agave plant to produce their spirit. Tequila is often barrel-aged for added richness of flavour and aroma. The final spirit is diluted to 38-40% ABV.