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.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tequila Ingredients
Method
Tequila Production Process
- 1
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).
- 2
Cooking Agave
Steam the piñas in an autoclave or traditional stone oven for 24-48 hours to convert starches into fermentable sugars.
- 3
Mashing
Once cooked, the piñas are crushed to extract the juice. This can be done using a traditional tahona or modern milling equipment.
- 4
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.
- 5
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.
- 6
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.
- 7