Agave is cooked for 10 hours in steam-powered autoclaves. After the addition of special yeast, the batch was then fermented and moved into stainless steel pots for double distillation.
To blend this blanco, Rooster Rojo used water filtered through Mexican silver, creating its sumptuously smooth profile.
38% alc./vol.
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Agave is cooked for 10 hours in steam-powered autoclaves. After the addition of special yeast, the batch was then fermented and moved into stainless steel pots for double distillation.
To blend this blanco, Rooster Rojo used water filtered through Mexican silver, creating its sumptuously smooth profile.
38% alc./vol.
