Zafarrancho Gold Tequila is subtly different than its silver counterpart. It has a lustrous golden hue and a nose brimming with the rich aromas of oak, citrus and spice. Its seamlessly smooth body is imbued with the engaging flavors of citrus, herbs, white pepper, vanilla and oak. Zafarrancho Gold Tequila has an enduring, smooth finish.
At Zafarrancho, they bake their agaves in the traditional method, in stone ovens called hornos. This slow process ensures that the sugars are properly cooked and not caramelized. In an effort to reduce costs and speed up production, many brands use stainless steel autoclaves to pressure cook the agaves. While faster, autoclaves fail to properly hydrolyze the starches and don't totally convert the starches into the flavorful sugars.
They only use the juice from the first pressing of the baked agave, and then slowly ferment the agaves, a process that requires approximately 72-96 hours. Although time-consuming, all the agaves' fibers from the juice are removed; a process similar to the making of fine red wine. Only naturally produced yeasts are used to start fermentation. Other brands use chemically prepared yeasts that are designed to speed up fermentation, reducing the process down to a mere 36 hours.
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