Requiring a careful combination of patience, care, and love, the process of creating Tears of Llorona starts with 100% pure Weber Agave Azul grown in the volcanic slopes of the Mexican highlands, where agaves grow slowly and naturally to achieve a higher starch content. Germán personally inspects each plant before harvesting and then slow-roasts the piñas the traditional way before fermenting using a proprietary yeast.
The fermented mosto, or must, is then distilled twice in traditional copper pot stills and aged in three distinct types of oak barrels— Scotch, Sherry Oak, and Brandy — for five years, which is two years longer than most traditional extra añejos.
Master Distiller Germán González Gorrochotegui suggests a wide glass that allows Tears to open up. Don’t rush into it. Let it breathe. Swirl it in the glass. And do choose your glassware carefully because this is an experience for all five senses: the deep amber, the lingering nose, the feel of the legs on the glass, the conversation that ensues, and of course, the unforgettable taste.
AROMACaramel custard, dried fruit, and dark chocolate
TASTEAgave with a heady spiciness and complexity for experienced palates
FINISHDescribed best as "a warm scarf on a cold day."
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