Review: Hiatus Tequila Blanco
Hiatus Tequila Blanco was launched in the US December 2018 by Founder and CEO Kristopher DeSoto. He worked with Master Distiller Luis Trejo Rodriquez and the third generation family distillery La Cofradia in creating the tequila. It is crafted with 100% blue weber agave estate grown in the tequila valley. Once hand selected the agave is trimmed and baked in traditional stone ovens for 36-40 hours under constant steam pressure. Once the steam is turned off the agave remains sealed in the oven for another 6-8 hours. Once cooled the pinas are crushed with custom made screw press extractors to release the juice. At this point most agave is shredded with the agave fibers leaving bitter flavors. Ambient yeasts native to the distillery are used in the 4-6 day steel tank fermentation process. The spirit is double distilled in stainless steel pot stills with copper coils. From there the tequila is filtered through micro-cellulose fibers and carbon filters and then oxygenated for 24 hours prior to bottling. Read more 