Tequila Don Ramón Plata Platinium 700 ml
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The Tequila production process lasts between 6 and 7 years and begins with the plantation of the blue variety Tequilana Weber agave. The average time required for the plant to reach maturity is 7 years, at the end of which, the maximum accumulation of carbohydrates of this plant is reached.
|Later they will go to the Masonry ovens "traditional method" for 24 hours, in which they will slowly give the first differentiating character of Tequila, that sweet gourmand tone that reminds us of roasted sweet potato or sweet pumpkin.|
|Once cooked, it is left to cool for 12 hours, to obtain that sweet juice, which we call fresh must, the pineapples must enter the milling train, each roller will extract that honey, leaving the fiber clean, at the end it is filtered and the fiber is eliminated. This phase of the process is very important because the fiber produces methanols during the fermentation and distillation process.|
|At the end of the fermentation, with an average of 72 hours, the Distillation in stainless steel stills will pass to the most important phase, the same process will go through twice. Art and science, contributions from the Master Distiller, will outline all the aromas that define Don Ramón Tequilas|
|Before bottling, it is oxygenated to intensify the organoleptic profiles, a distinctive process of Tequila Don Ramón.|
|VISUAL PHASE: Crystalline, bright, natural. characteristic of pure tequila.|
|AROMATIC DEVELOPMENT: Pleasant aromas of cooked agave and a balance of herbal nuances and spices.|
|DEVELOPMENT IN THE MOUTH: Perfect balance between flavor and aroma, a fine taste of select agave, with a long finish.|
|Glass stopper, hand-carved with the traditional diamond-cut technique.|
| Bottle finely made by artisans, carved in a diamond cut technique, making each of our bottles unique.|
Hand painted base.
|To enjoy its personality it must be tasted at 18 ° C, to be enjoyed alone, on the rocks or mixed and Super Premium cocktails.|