Casa Dragones Blanco Tequila Recipe
Bertha González Nieves Certified as the first female Maestra Tequilera, She has merged the traditional with the modern, using the industry’s most cutting-edge equipment and focusing on sustainability. Nose: Fragrant, fresh, green apple, herbs, grapefruit. Taste: Agave, cloves, pepper, slightly sweet. Finish: Bright, extra soft, and crisp with notes of almonds.
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Ingredients
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Tequila Ingredients
Method
Tequila Production Process
Harvesting Agave
Select mature Blue Weber Agave plants, usually around 7-10 years old. Cut the leaves and extract the piñas (heart of the agave).
Cooking Agave
Steam the piñas in an autoclave or traditional stone oven for 24-48 hours to convert starches into fermentable sugars.
Mashing
Once cooked, the piñas are crushed to extract the juice. This can be done using a traditional tahona or modern milling equipment.
Fermentation
Transfer the agave juice to fermentation tanks and add yeast. Allow it to ferment for about 3-5 days until the desired alcohol content is reached.
Distillation
Distill the fermented liquid in pot stills or column stills twice to refine the alcohol. The first distillation separates the alcohol from unwanted compounds.
Aging
Casa Dragones Blanco is unaged, but for reference, if aging was required, it would be placed in American oak barrels for at least 2 months.