Well-grown agave translates to the highest quality tequila. The Tequila, Jalisco region of Mexico is home to one of the oldest agave growing families beginning with Sergio Zuñiga, and generations later they’re still producing 100% Weber Blue Agave. With such expertise and an outstanding reputation, the Zuñiga family became the first choice partner for Azuñia Tequila. All Azuñia’s tequilas originate from the highest quality hand harvested agave plants from the Zuñiga family’s fields and are then distilled and bottled on the family estate. Other distilleries may choose to source from a variety of growers, but Azuñia saw the consistency in their products by working with the Zuñiga family year after year.
The 99-year commitment of the Zuñiga family led the Tequila, Jalisco region to set aside designated acres for the growing of agave. The fields are set in the valley. In fact the Azuñia- Zuñiga partnership has such a positive trend that the name “Azuñia” is a direct homage to the origin of their agave (Azul – blue for the blue agave; “ñia” is from the surname of Zuñiga). Currently, there is a 30-year lease on 5,000 acres of agave fields dedicated strictly and exclusively to producing Azuñia tequila. The raw goods are produced onsite making Azuñia tequila true “Lowland” tequila.
Over 200,000 years ago, the once active Tequila volcano created the fertile volcanic area and the nutrient rich soil that has been the root of the Zuñiga Family’s successes. Only the optimally aged Weber Blue Agave grows harmoniously for 8 to 10 years in the sun drenched fields on the outskirts of the small town of Amatitán. No pesticides are used; rather the agave plants receive nutrients from the soil and regime of seasonal weather. The reason for the lengthy growing process is due to the peak of ripeness with the sugars at prime levels. The fields and rows are both labeled with the planted date to ensure no plant is chopped too soon. Once deemed mature, the Jimadors tactfully and expertly slice away the spiky leaves with a razor sharp coa to get to the true heart of the plant: the piña.
The piña is the core; the part of the agave plant that ultimately gets transformed into tequila. The collected piñas are loaded onto a truck and delivered to the nearby distillery where its transformation begins. Step one, steam and slow roast the piñas for up to 36 hours in traditional clay ovens called hornos. Step two, crush the cooked piñas in the pressing mill to extract the agave juice. Step three, rinse the fibers, which reabsorb much of the juice, to obtain the maximum juice per piña; the wash is known as aguamiel or honey water. The juice naturally ferments for 5-7 days without the help of commercial yeast. The fermented liquid is then double distilled for purity and filtrated one final time for the perfect unaged tequila. From there, the tequila is either bottled straight or aged for different lengths of time in American Oak barrels. These tequilas make up Azuñia’s spectacular collection.
As a result of their dedicated process from field to bottle, Azuñia has garnered a rather popular status for themselves. All Azuñia tequilas are smooth, clean craft tequilas drawing their individual authentic flavors from the local terroir and their colors from the barrels in which they are aged. Between their long withstanding partnership to get the highest quality agave and their distilling process itself, Azuñia Tequila is not to be overlooked as one of the greats. Check out their impressive tequilas and start sipping!
