In one of the high mountain valleys in the vicinity of the city of Magdalena (Jalisco), raw materials for the production of Agavita tequila are grown. A unique microclimate has developed here: blue agave plantations are surrounded on all sides by hills covered with a real carpet of flowers. For more than two centuries, local residents have been caring for huge, honey-juice-filled piñas (“agave cones”) from year to year, and when the time comes, they harvest and make tequila. People literally feel the agave, treat it like a living being.
Historical reference. Each of the stages of tequila production has a name. The period of fermentation (fermentation), on which the quality of the future drink largely depends, was called aga-vitae in the old days, which means “the fate of the agave”.
Fermentation can last for several days: it all depends on the air temperature, the amount of water, yeast and other ingredients that are added to the carefully ground piña pulp. The most experienced and respected workers oversee the fermentation process.
When in 1998 a new distillery Cooperativa Tequilera La Magdalena was built in the city of Magdalena, tequilero masters named one of the tequila brands they created “Agavita” (Agavita), emphasizing the perfection of its manufacturing technology. Over the years, Agavita has become popular in Mexico and abroad, the brand has taken its rightful place in the market.
Types of tequila Agavita
- Cooperativa Tequilera La Magdalena produces four brands of tequila:
- Agavita Blanco is a young colorless ordinary (plain) tequila with a strength of 38%, which is bottled immediately after distillation. The drink contains 51% blue agave juice. The smell is fresh, with a herbal tint, the taste is rich agave, slightly sharp;
- Agavita Gold is a bright golden tequila aged two months in oak barrels, 38% abv. The smell is caramel-agave. Due to the addition of approximately 1% caramel syrup on cane sugar, it has a mild, sweet taste with a buttery nutty note and a spicy pepper bitterness in a warm aftertaste;
- Agavita Añejo is a premium chocolate-amber tequila with a strength of 40%. 100% blue agave juice and aged in oak barrels for 2-4 years. The drink is fragrant with a mixture of cognac and vanilla chocolate. The taste opens slowly, from chocolate-cognac tones moving to a long spicy aftertaste;
- Agavita Platinum is a young colorless premium tequila with a strength of 40%, consisting of 100% blue agave juice. Refreshing agave taste and smell successfully complement ginger-pepper undertones.
The first two types are drunk with lemon and salt or added to cocktails. “Agavita” premium is better to use like cognac: slowly, in small sips.