Blue Nectar Tequila
A great Tequila requires a connoisseur’s eye and an artist’s touch. Blue Nectar Tequila began with a simple, driving passion to create small-batch artisan tequila with flavors uniquely their own. One of the few family-owned distilleries in the region, it starts with the master Jimadors (agave farmers); who patiently walk the blue agave fields surrounding the estate in the Amatitán valley of Jalisco. They hand select each plant that will be cooked and pressed to release the tantalizing juices held within. This respect for the ingredients and love of the craft results in an impressive range of premium tequila’s that always impress.
The distillery is currently operated by a father son team who carry on the 70-year-old tradition of crafting 100% blue agave Tequila’s. They use only estate-grown agaves grown in rich volcanic soils at an elevation of 4,100 feet. This farm to bottle operation tastes like where it comes from, showcasing this unique terroir. Everything is produced naturally utilizing only agave, water, yeast and North American white oak barrels. It is then assembled by their legendary master blender Guillermo Garcia-Lay. Sometimes simpler is better.
About Tequila: Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 40 mi northwest of Guadalajara and in the Jaliscan Highlands of the central western Mexican state of Jalisco.
The red volcanic soils in the region of Tequila are well suited for growing the blue agave, and more than 300 million of the plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger and sweeter in aroma and taste. Agaves harvested in the lowlands have a more herbaceous fragrance and flavor. Due to its historical and cultural importance, the region near Tequila was declared a UNESCO World Heritage Site in 2006, the Agave Landscape and Ancient Industrial Facilities of Tequila.
Mexican laws state that tequila can only be produced in the state of Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. Aside from its geographical distinction, tequila is differentiated from mezcal in that it is made only from blue agave. Tequila must have between 35-55 percent alcohol content (70 and 110 U.S. proof) and must contain at least 40-percent alcohol (80 U.S. proof) to be sold in the United States and Canada.
