Tequila with exceptional quality and flavor is Cava de Oro. The Partida family, third-generation master distillers, carefully oversaw the expert distillation and bottling of the spirits at El Arenal, Jalisco, Mexico. To ensure the most excellent quality, the family handpicks and harvests the 100% blue agave produced on the property. They then make this one-of-a-kind Cava de Oro tequila using traditional, artisanal techniques. Because of this more modern method, tequila is produced in tiny amounts to provide the finest possible flavor. This article shares some fascinating details about this distinctive tequila.
Made from 100 percent blue agave
Cava de Oro is made from 100 percent blue agave, the most expensive type of agave. The plant takes seven to nine years to grow, and only one plant per plot can be harvested. Once harvested, it’s distilled into tequila and then aged for two years in oak barrels with no additives or preservatives added after distillation.
Blue agaves are grown in Mexico; however, only the roots are used for making tequila (and mezcal). If you’re looking for an alternative to it that still has some color but doesn’t cost much money—or if your budget isn’t quite big enough yet—you might want to check out your favorite mezcal recipes below!
Considered a nectar
Cava de Oro is nectar made from the juice of flowers, and it’s considered one of the most delicious drinks in Spain. It’s also used to make wine, beer, and other alcoholic beverages.
The nectar is sweet but not overwhelming—the taste can be described as very mild (think honey-like). The name cava comes from the Latin word for “cask” because these wines were once stored in barrels like those used for port or sherry wines.
Filtered using cheesecloth
The Cava de Oro is filtered using cheesecloth, which gives it a smooth finish and prevents any other impurities from entering the bottle. The result is a delicious nectar with complexity to it. It’s also slightly salty, which adds another layer of flavor and depth to your experience!
Slight notes of salt can be detected on the finish
The salt in Cava de Oro tequila is a natural preservative. This means that the agave plant is preserved by salt, which acts as an agent for preserving its delicious flavors. The first time you taste it, it will be like tasting something new and exciting!
The subtle taste of salt on your palate gives way to its rich aroma, which lingers after each sip (or shot). It also adds another dimension to this uniquely sweet cocktail—one that’s hard not to love!
A smooth drink with some complexity
Cava de Oro tequila is made using 100% blue agave. Blue agave has a higher sugar content than other agave types, making it ideal for producing a smooth drink with some complexity. The high sugar content gives Cava de Oro its unique flavor profile and texture.
The tequila maker removes the seeds from the heart of each plant, then pulverizes them into pulp before fermenting them with yeast in large vats known as “tanks” or “fermenters” (which look like giant barrels). After fermentation, they remove any remaining solids (including stems) by filtering through cheesecloth placed over the top of each tank; this process takes about 24 hours per tank—and only takes place once during production! You mustn’t skip this step because your finished product won’t have any aroma!
