The process begins when expert jimadors harvest the agave after they have been matured for nearly a decade. Then, the heart of the agave — the piña — is removed and cooked for approximately 22 hours (versus the industry average of 12 hours). Once the piña has been cooked, it is shredded and the remaining agave pulp is fermented using a proprietary strain of yeast. During fermentation, Oropeza plays rock music within the distillery to inspire the agave. Then, he twice distills the wash through copper pot stills for approximately 5.5 hours (versus the industry standard of 3.5 hours).
As a result, Espolòn Tequila Blanco has a sweet agave aroma, with hints of flowers, tropical fruits, lemon zest and white pepper. The mouthfeel is soft yet slightly oily, with bright notes of agave, vanilla beans, grilled pineapples and spice.
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