Amatitena Tequila Blanco, Jalisco, Mexico Paul Cherrier The dominant ingredients in the

The dominant ingredients in the Ambrato aperitivo are clementines from Calabria and citron from Sicily

Yields are kept at 25 hectoliters per hectare (well below the 50 hl/ha requirement of the appellation)

young vines grown on clay-limestone soils

destemmed grapes

balsa wood

Amatitena Tequila Blanco, Jalisco, Mexico Paul Cherrier The dominant ingredients in theBlanco tequila produced in Amatitn, Jalisco (NOM 1477) Maestro Tequilero Alberto Partida 100% Azul aka Blue Weber (Agave tequilana) Single estate agave (current batches are from fields El Novillero and Las Rosas) Cooked in a traditional, mesquite wood fired stone oven (without steam) Milled using an automated tahona (traditional stone wheel mill) Fermented with fibers (bagasse) in open air wood tanks (tinas), using spring water & ambient yeast