The second batch of Lagrimas del Valle Tequila begins with a parcel of land dubbed El Chiqueño. Though wide and flat to the eye, the valley features small but rolling hills with steep, short drop-offs which allow the agave to enjoy a bountiful saturation of rainwater with highly effective drainage—an ideal condition for cultivating complex, sugar-rich agave. The harvested piñas used for this batch reach an impressive average sugar level of around 32 brix (the industry standard today is around 18–20). The agave is cooked in masonry steam ovens; crushed using a combination of 70% steel roller mill and 30% traditional stone tahona. Notes of peppercorn, orange zest, saffron, peach fuzz, candied plum, and brown butter.
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