Who Makes Cava De Oro Tequila?

Cava de Oro Tequila is made by the Tequila Herradura distillery, which has been in operation since 1870. The distillery is located in the town of Amatitan in the Mexican state of Jalisco. Cava de Oro Tequila is made from 100% blue agave, and is aged for a minimum of two months in oak barrels. The distillery also produces a number of other tequila brands, including Gran Bestia, which is aged for a minimum of three years in oak barrels.

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Cava de oro tequila is made by the company Casa Agave. It is a family-owned business that has been making tequila for over 100 years. The cava de oro tequila is made with 100% blue agave and is completely handmade. The agave is grown in the highlands of Jalisco, Mexico and is then slow-cooked in traditional brick ovens. After the agave is cooked, it is milled by a centuries-old process called the "piloncillo" and then fermented in small wooden vats. The tequila is then double-distilled in copper pot stills and aged for a minimum of two months in oak barrels. The cava de oro tequila is a smooth, golden tequila with a mellow, sweet taste. It is perfect for sipping neat or for making cocktails.

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The company is located in California, USA.

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Tequila is made from the blue agave plant, which is native to Mexico. The plant takes about 10 years to mature, and once it is harvested, the agave piña (the large heart of the plant) is cut into pieces and Cooking the piñas in large ovens (known as hornos) for several hours makes the sugars in the plants more easily convertible into alcohol.

After cooking, the piñas are mashed and mixed with water in a large tank called a tahona. The tahona is a large stone wheel that is pulled by a donkey or mule in a circle around the tank, crushing the piñas and releasing their juices. The resulting liquid is then fermented in vats for a few days using yeast.

The fermented liquid is then distilled twice in order to produce the clear liquid that we know as tequila. The first distillation produces a liquid with an alcohol content of about 20%, which is then distilled a second time to increase the alcohol content to around 40%.

After distillation, the tequila is often aged in oak barrels for a period of time, which can range from a few months to several years. This process gives tequila its characteristic amber color and smooth flavor.

Tequila that is not aged, or blanco tequila, is usually bottled immediately after the second distillation. Reposado tequila is aged for at least two months, and añejo tequila is aged for at least one year. Extra añejo tequila is aged for a minimum of three years.

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