Sangre de Vida

Sangre de Vida tequila begins with slowly roasting the agave pina hearts in stone-walled brick ovens. This centuries-old art of slow cooking is then followed by cooling, shredding, and finally squeezing the hearts into a mosto (sweet juice), which then ferments for five days, after whick is then distilled three time (with its final distillation completed in small stills with even more heat).

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