Don Modesto ultra-premium tequilas have created the full package from start to finish. Creating 3 organic tequilas so pure and full of agave flavor that is has elevated the concept of tequila to new levels. The agaves are state grown and only organic methods of pest control and fertilization are used in the fields. We only use naturally grown and fully matured Weber Blue Agave plants. Once harvested, the pina are cooked in a traditional brick oven before the juices are extracted and sent to fermentation, a process that can last anywhere from 5-10 days. Following the fermentation, the tequila is triple-distilled to concentrate the essences of the agave plant.
The next level of aging is the anejo tequila. Anejo, which means “vintage”, can only appear on bottles that contain tequila, aged in oak barrels having a maximum capacity of 600 liters, a minimum of one year. This is a requirement of the Mexican government. A year of resting in a cool bodega produces a smoother and more sophisticated taste. American whiskey barrels, French oak casks or cognac barrels are commonly used to age this tequila. Anejos are typically aged between 1 and 3 years. They are darker in color, more complex in flavor, and smoother than reposado tequilas. The commercial alcohol by volume must be adjusted by the addition of distilled water for each type of tequila. Savor the delicate blend of Don Modesto Anejo, aged to perfection in French Oak barrels, producing an exquisitely smooth finish.
Please call Pacific Edge for more information about this brand: 480-718-9299