The hearts of ripe agave are harvested, quartered, and roasted in an autoclave at low temperatures for approximately 12 hours, which is how it's been done at Chinaco since the beginning. The hearts are then pressed and shredded in an old Molino (sugarcane press). Fermentation occurs in stainless steel vessels, using the same proprietary ambient yeasts since Chinaco's inception in 1973. The aguamiel is inoculated, fermenting at ambient temperatures for about 72 hours. This long, slow fermentation process with the proprietary yeast contributes to the fruitiness and floral aromatics inherent to Chinaco Tequila. Distillation is overseen by Master Distiller Esther Hernandez, who has been at the distillery for 40 years. Distillation takes place in two copper-lined alembic stills, both purchased in the 1970s and still in operation. Chinaco does not add caramel coloring, oak extract, glycerin, or sugar to manipulate its tequila. Chinaco Blanco is bottled within 30 days after distillation and delivers a remarkably fresh, clean taste. This 100% agave tequila has a full, mellow character. The briny minerality and botanical florality make Blanco an outstanding ingredient for cocktails, particularly the Paloma.
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