Dos Mexicanos Gold
In the heart of the Jalisco’s Higlands in Mexico grows the Blue Agave, also known as the Agave Tequilana. This plant is the key ingredient for our excellent Dos Mexicanos and the region has the ideal soil for the growth and ripening of it.
The small Agave takes 7 to 9 years to grow. As they store enough water during the rainy season, the plants do not need watering. When they are fully grown, the leaves are cut off and the piñas (Agave heads) are removed from the ground. This traditional method of harvesting is also known as ‘jima’.
The piñas are placed in masonry ovens or steel containers where the steam softens their texture and their starches turn into sugars that are suitable for fermentation. The cooked piñas are pressed to release their sugar and, through the injection of pressurized water, a fermentable juice is produced. The obtained juice is pumped into stainless steel tanks. There, the yeast transforms the sugar into alcohol. This ferment determines the flavor and characteristics of the Tequila. The fermented juices are distilled twice in pot stills or distillation towers. Thereupon it is ready to age in oak barrels, where it takes on flavor elements from the wood.
The liquor is shipped at full strength to our fabric in Belgium, where we adjust the alcohol content to bottling strength. After bottling, the Dos Mexicanos is ready to be send to you.
The most known way to drink tequila is to lick salt from your hand, drink a shot of Dos Mexicanos and bite on a piece of lemon. You can also use Dos Mexicanos to make delicious cocktails. Here you find some recipes.
- 35ml Dos Mexicanos
- 20ml Cointreau or Triple Sec
- 15ml lemon- or lime juice
Margarita is often served with salt on the edge of the glass, on the rocks, frozen or straight up.
- 50ml Dos Mexicanos
- 3-4 ice cubes
- slice of orange juice
- 125ml of orange juice
- 15ml grenadine
The grenadine will sink to the bottom of the glass. Serve in a longdrink glass.