-
Details
Golden Tequila Anejo has a pale amber tint with a deep vanilla and pickling spice nose. A round, bouyant entry leads to an off-dry medium body with sweet toffee, brown spice, salt, leather, tobacco and green pepper flavours.
-
Details
Golden Tequila is a smooth and flavorful spirit made from the blue agave plant.
-
Details
Silver tequila, can also be known as blanco or plata tequila, is a type of tequila that is usually colorless and transparent.
-
Details
Edwards Essences Eduardo’s Mezcal Tequila … Earthy, with deep notes of wild herbs, wet earth and smoked agave
-
Details
A Bitter Sweet Spirit Typical of the Mexican National Drink.
Makes 2 x 1.125L -
Details
A clear spirit with a distinctive agave taste, and strong peppery bite.
-
Details
Typical of the Mexican National drink! Makes 5 litres
-
Details
A Clear and Smooth Ultra Premium Tequila, This Superior Flavouring Can be Consumed Immediatly After Mixing, However We Recommend Aging for 14 Days For Best Results.
-
Details
An Delicious Golden Tequila with Subtle Agave Notes and a Hint of Oak! Great for Cocktails or Straight Over Ice! Makes 2.25L
-
Details
Mexican Tequila with a raw sting of cactus juice, a winner at any party.
Mixing Instructions:
With 700 ml of Vodka or alcohol base (38%)
Add 10 ml (2 caps) of Edwards Essences
Shake Well !
Makes 710 ml
Product should only be used in accordance with instructions -
Details
These chunks are cut from bourbon barrels that previously aged tequila, creating a unique fusion. The result is a distinctive bourbon with a sweet, warm finish and a smoky aroma.
Soaking Suggestion – Soak 2.5L of 40% spirit for 8 days or to taste.
Maturation protocols:
First Soaking: Add 2.5 litres of spirit to 500g of chunks and allow to soak for 14 days before draining and filtering through unbleached coffee filters. This first soaking will yield the most flavour in the least amount of time.
Second Soaking: Add a further 2.3 litres of spirit and soak for 14-28 days or until the desired flavour and colour is reached. Drain and filter as per first soaking.
Third soaking: Add a further 2.3 litres of spirit and soak for 5-6 weeks or until the desired flavour and colour is reached. Drain and filter as per first soaking.Alternative protocol: Use 40-100g of barrel chunks per litre of alcohol at 60% ABV and soak until the desired flavour is reached before filtering through unbleached coffee filters and diluting to 38% ABV.
