Weber Azul (A. Tequilana)
Hacienda de Guadalupe
OVEN / FUEL
Cylindrical pit / black oak
Wild fermented in oak vats (with bagasso)
2x in 400 liter alembic of stainless steel and copper (with bagasso)
Aroma – sweet smoke, roasted pineapple & green peppers
Taste – earth, pine, herbs, wood
Texture – fresh and bold with a velvet finish
Varies by batch
Most agave, the Blue Weber included, must be cut in halves or quarters before roasting.
Pit roasting Blue Weber produces a flavor journey into the past, where tequila and mezcal intersect.
The Bañuelos family farm their own Blue Weber for their mezcal. Seen here are several quiote, which allow reproduction by seed for greater genetic diversity.
A large stone wheel called a tahona, pulled by a horse.
Fermentation is done with wild, ambient yeast in oak vats.
A stainless steel pot still is used twice. Distillation one the first run is done with bagasso.