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Astral Tequila Blanco
$42.00
Brand Astral Tequila
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Astral Tequila is made with 100% organic Blue Weber Agave sourced from a mountainous estate at the western edge of Jalisco, Mexico and is hand-crafted using methods reminiscent of the way tequila was produced 150 years ago. This process takes 8-10 times longer than industrial brands and results in a full bodied blanco tequila at 92-proof that is smooth on the palate, whether consumed straight or in a cocktail.
Produced as a celebration of beautiful culture and spirit, Astral Tequila was awarded The New York Times’ highest rating, a Double Gold medal from the San Francisco World Spirits Competition and named one of the “Top 10 Blanco Tequilas” in the world by Food & Wine magazine.
Founded by Master Sommelier Richard Betts, Astral is a heritage spirit created using traditional methods to produce a unique and special expression of Tequila, perfect for drinkers in search of authenticity.
Astral is made from organically grown agaves at high elevation in the mountains of Jalisco. Once the agaves are harvested, they are slow-roasted in traditional hornos (stone ovens) until they are golden brown and caramelized.
After the roasted piñas (agave hearts) are crushed, the juice is fermented with the bagazos (agave pulp) using wild yeasts, a process that takes 8-10 times longer than conventional methods, and results in maximum agave character.
The spirit is then twice-distilled and bottled at a higher-than-normal 92 proof for flavors that are elegant, and subtle.
Produced as a celebration of beautiful culture and spirit, Astral Tequila was awarded The New York Times’ highest rating, a Double Gold medal from the San Francisco World Spirits Competition and named one of the “Top 10 Blanco Tequilas” in the world by Food & Wine magazine.
Founded by Master Sommelier Richard Betts, Astral is a heritage spirit created using traditional methods to produce a unique and special expression of Tequila, perfect for drinkers in search of authenticity.
Astral is made from organically grown agaves at high elevation in the mountains of Jalisco. Once the agaves are harvested, they are slow-roasted in traditional hornos (stone ovens) until they are golden brown and caramelized.
After the roasted piñas (agave hearts) are crushed, the juice is fermented with the bagazos (agave pulp) using wild yeasts, a process that takes 8-10 times longer than conventional methods, and results in maximum agave character.
The spirit is then twice-distilled and bottled at a higher-than-normal 92 proof for flavors that are elegant, and subtle.