Gran Reserva de Don Alberto Extra Anejo Tequila 750ml

$79.95

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A tequila complex, but balanced. Of extraordinary taste and aromas. Noble with great lineage of supreme agaves and a clean and correct ripening in barrel. Finished in American white oak barrels.

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Description

Gran Reserva de Don Alberto Extra Anejo Tequila

Color & Body | Abundant And Sedous Body Of A Dark Amber Tone.

Aroma | Intensive Cooked Agave, Spices And Toasted Aromas.

Taste | Notes To Agave Cooked With Rich Vanilla, Oak And Dried Fruit.

Finish | Long And Sedoso In Mouth, With Notes To Oak.

 

Gran Reserva de Don Alberto Extra Anejo Tequila Origin

Our tequila is born in El Arenal Jalisco, beautiful mexican land, birthplace blue agave and door of entrance to the agavero landscape, produced in one of the region’s most recognized factories.

 

Gran Reserva de Don Alberto Extra Anejo Tequila Process

1 PLANTING – The tequila elaboration begins with the planting of the blue agave variety tequilana weber, raw material of which the tequila arises. Agaves reach their maturity about 7 years after planting.

2 THE JIMA (HARVESTING) – This is the process through the “Jimadores” cut the agave sheets with an instrument called “Coa” following the same ancestral process that has been transmitted from parents to sons through the generations. Once the leaves have been cut, the “Piña” of the agave is left uncovered and is removed from the earth.

3 BAKING – Once the best “Piñas” or agave hearts are selected, cut and put into traditional masonry ovens. The “Piñas” are steamed slowly, in small amounts, for 79 hours. Steamed agave is sweet and rich.

4 PRESSING – Once the best “Piñas” or agave hearts are selected, cut and put into traditional masonry ovens. The “Piñas” are steamed slowly, in small amounts, for 79 hours. Steamed agave is sweet and rich.

5 FERMENTATION – Natural sugars are converted into alcohols by the natural action of yeasts. At this stage the flavor and distinctive characteristics of the tequila are defined. Fermentation is a process usually carried out between 24 and 72 hours.

6 DISTILLATION – For the tequila, generally a double distillation is carried out, in some cases arriving until a third distillation. In the first, tequila is obtained with an alcoholic graduation of about 20%, the second one, commonly called rectification, allows to achieve the desired alcoholic strength. After this process, is obtained tequila blanco, crystalline and transparent.

7 AGING – The tequila is stored in oak barrels so that it acquires the distinctive color and aromas of the wood, besides that they can improve in aroma, flavor and complexity as they mature. The barrels are placed in the cava, which protects them from external influences, providing darkness and a constant temperature for their conservation. Each of the varieties of tequila requires a period of time in different barrels.

This process gives Gran Reserva de Don Alberto Extra Anejo Tequila and excellent unique taste.

 

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Weight3.5 lbs
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