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Avion Anejo Tequila  

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Product Description

Avion anejo Tequila:
Aged 2 years, with hints of  vanilla, caramel, coconut and maple, intense tones of roasted agave, delicate tinges of mint and rosemary, fruity aromas of peach and cherry. It is extraordinarily harmonious, rich and exquisite. 

About Tequila Avión
Tequila Avión is handcrafted using only the finest Blue Weber Agave found in the very highest regions of Jalisco. The Agave grown at this altitude are among the most coveted plants for tequila production due to the region’s topography and its soil’s rich mineral content which lends a distinct quality and character to the spirit. The secret behind the exceptionally smooth taste profile of Tequila Avión begins with slow roasting the agave in traditional brick ovens followed by our unique small batch distillation process and culminates with a proprietary filtering method coined ‘ultra slow filtration’ during which the robust flavors become firmly set to the Tequila Avion Master Distiller’s specifications at an exact moment in time.  We call this the “moment of elevation”.

The Agave
Tequila Avión is produced with only the finest Blue Weber Agave found in the highest regions of Jalisco, Mexico. Higher elevation and topography creates more stress on the plants which in turn leads to more depth and character in the tequila. The plants found in this region are known to be the most coveted plants for tequila production due to their rich mineral content and distinct quality and character. Once harvested, the Tequila Avión agave is slow roasted in brick ovens under low temperatures, producing a more rich and robust flavor.

The Filtration
The distillation process culminates in a proprietary filtration method coined “ultra slow filtration.” After distillation, the tequila is filtered very slowly through activated carbon to remove all trace particulate matter, enabling the smoothest tasting tequila. During this process the flavors become firmly set to Tequila Avión specification at an exact moment in time– the “moment of elevation.” This process takes approximately 10 times longer than the traditional filtration

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