Review: Aguasol Tequila Blanco
Aguasol Tequila Blanco takes it’s name from water and sun. Austin City Limits Music Festival Co-Founders Charles Attal and Eduardo Margain began exploring the idea for a lighter tasting tequila in 2018. They spent 4 years traveling in Mexico visiting distilleries before partnering with Tequila Cascahuin, a family owned distillery since 1904 to create their tequila. Tequila Cascahuin produces tequila for 17 brands including Cascahuin, El Gran Legado de Vida, Montagave, Revolucion, Siembra Valles, and Wild Common. Aguasol Tequila Blanco is made from 100% agave grown in the valley at 1400 meters above sea level. The agave is steam oven cooked at 95 degrees celsius over 3 days, cooking in 8 hour shifts for a total of 24 hours. The extracted juice is open air fermented with naturally occurring yeast in a stainless tank. The juice is then pumped into larger tanks for 3 days to complete the fermentation and double distilled. The aroma leads with cooked agave, citrus and pepper. Additional time brings out lime and steamed zucchini notes. The sweet citrus and cooked agave entry is joined by mineral building to an earthy agave and lemon peak. It fades with lime and finishes with mint, vanilla pudding, earthy agave, lime peel, and black pepper.
NOM: 1123
40% Alcohol
Agave Region: Lowlands
Score: 90
Award: Silver Medal