Aqara Plateado Agave de los Andes
Aqara is at the forefront of the next wave, expanding the agave category. With their own unique production techniques, rather than simply trying to imitate tequila or mezcal, we are beginning to see how producers from various agave growing regions are able to express terroir through agave.
Origin: Caraz, Peru
Agave: Ensamble of Americana Expansa Gentry and Cordillerensis Harvest: 10 years (24 brix)
Crush: Cut by hand using a machete into 1-2 inch cubes
Cook: 7 hours (mash tun using a steam jacket) with local filtered water
Fermentation: Stainless steel tanks using dry yeasts and 5-10% of the bagazo (leftover agave fibers); for 12 hours anaerobic and a further 60 hours aerobic
Distillation: Double in two copper pot stills (120 and 150 liters respectively)
Resting: At least 3 months
Yield: 18 kilos of wild agave will yield 1 liter of spirit
Aqara is at the forefront of the next wave, expanding the agave category. With their own unique production techniques, rather than simply trying to imitate tequila or mezcal, we are beginning to see how producers from various agave growing regions are able to express terroir through agave.
Origin: Caraz, Peru
Agave: Ensamble of Americana Expansa Gentry and Cordillerensis Harvest: 10 years (24 brix)
Crush: Cut by hand using a machete into 1-2 inch cubes
Cook: 7 hours (mash tun using a steam jacket) with local filtered water
Fermentation: Stainless steel tanks using dry yeasts and 5-10% of the bagazo (leftover agave fibers); for 12 hours anaerobic and a further 60 hours aerobic
Distillation: Double in two copper pot stills (120 and 150 liters respectively)
Resting: At least 3 months
Yield: 18 kilos of wild agave will yield 1 liter of spirit
Aqara is at the forefront of the next wave, expanding the agave category. With their own unique production techniques, rather than simply trying to imitate tequila or mezcal, we are beginning to see how producers from various agave growing regions are able to express terroir through agave.
Origin: Caraz, Peru
Agave: Ensamble of Americana Expansa Gentry and Cordillerensis Harvest: 10 years (24 brix)
Crush: Cut by hand using a machete into 1-2 inch cubes
Cook: 7 hours (mash tun using a steam jacket) with local filtered water
Fermentation: Stainless steel tanks using dry yeasts and 5-10% of the bagazo (leftover agave fibers); for 12 hours anaerobic and a further 60 hours aerobic
Distillation: Double in two copper pot stills (120 and 150 liters respectively)
Resting: At least 3 months
Yield: 18 kilos of wild agave will yield 1 liter of spirit