This particular batch of La Luna Tequiliana was 8 tons; 4 of which were regular sized blue weber and 4 tons were criollo blue weber, all farmed and cultivated in Indaparapeo. Criollo are small heirloom agaves that have more sugar and flavor than their bigger counterparts. The aromas it gave off after cooking and the taste were amazing.
Aroma- citrus, baking spices, custard, fresh agave, bubblegum
Flavor- delicate smoke, white pepper, cooked agave
Cook time: 168 hours
Rest time post cooking: 144 hours
Fermentation time: 288 hours
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