Issue link: https://digital.copcomm.com/i/164544
AZUÑIA TEQUILA JIM RILEY PHOTO: HENRI SAGALOW D eveloping a world-class tequila from the ground up is exactly what Jim Riley set out to do. "After years of working in the distilled spirits business, I wanted to take the opportunity to create a high-quality tequila loaded with character and universal appeal. I think we more than accomplished that objective with Azuñia 100% Agave Tequila." According to Riley, the crucial first step was to secure the finest blue agaves. "We source our plants from the most venerable grower in Jalisco, the Sergio Zuñiga family. Their agaves are grown without pesticides. After harvesting, the agaves are baked in a traditional clay horno (oven) for 36 hours and fermented spontaneously using natural, airborne yeast over a period of five to seven days. The fermented wash is then double-distilled in a pot still and rendered to 80-proof with pristine water drawn from a deep artesian well. It doesn't get better than that." The portfolio includes Azuñia Platinum Blanco, which is bottled fresh from the still. Azuñia Reposado is matured in American oak barrels for three months, while the añejo is barrel aged for a minimum of a year. Riley and his partner NBA legend Bill Walton have built a vital and fast-growing brand in Azuñia. "It's been an adventure and a distinct pleasure," says Riley. www.azuniatequila.com INTERSECT BEVERAGE september 2013 / the tasting panel / 123 TP0913_104-156.indd 123 8/22/13 10:31 PM