Issue link: http://www.e-digitaleditions.com/i/724773
f a l l 2 0 1 6 | 8 9 And Now the Liquid Assets Azuñia tequilas are made from 100% Weber blue agave cactus, grown in volcanic soil in the Tequila Valley town of Amatitán, Jalisco. When the plants reach maturity between 8 and 10 years old, they are harvested and trimmed by hand. They are steamed in the traditional method in clay hornos, then pressed and rinsed. The juice is fermented for 5-7 days in open-air tanks; no additional yeast is added, and local flavor notes are imparted by the process. All Azuñia tequilas are twice-distilled in stainless steel pot stills, and then they are filtered for smoothness. The blanco is bottled immediately, while the reposado and añejo rest for a minimum of three months and one year, respectively, in Jack Daniels whiskey barrels. Azuñia Black is "18 months in one barrel, six in the second. And that's all I'm going to tell you about it," Jim Riley, Azuñia's CEO, says with a laugh. Tasting Notes: Azuñia Platinum: clean floral nose, with hints of citrus, agave and mango. Azuñia Reposado: Exceedingly smooth, with citrus, agave and vanilla at the start, finishing with chocolate and caramel notes. Azuñia Añejo: Rich and buttery, with notes of caramel, fruit, spices and a hint of chocolate. Azuñia Black: Lusciously smooth caramel, vanilla and chocolate. Visitors to the distillery sign the barrels in which Azuñia Black tequila is aged. Jim Riley walks between the open-air fermentation tanks at Azuñia's distillery in Amatitán, A worker inspects a freshly filled bottle of Azuñia before labels are attached. ■cr