A Mexican liqueur originating from Tequila, Mexico. Tequila is made by chopping and baking the pulp of the Agave tequilana plant to extract the sap. It is then shredded and pressed, and the juice that is extracted is fermented. Tequila undergoes a double fermentation and is aged in wooden barrels.
Aged for six months a year for a smooth finish. Served by the shot or in a margarita. 1800, cazadores, corralejo, patron, don Julio, cabo wabo, herradura.
Aged in oak casks over a year, for a full-bodied and extra smooth finish. Served by the shot or in a margarita. 1800, cazadores, don Julio herradura, tres generaciones, patrona milagro
Aged less than 60 days for a clean sweet, peppery finish. Served by the shot or in a margarita. 1800, cazadores, don Julio, Corralejo, herradura, patron.