|Image from 901.com|
901 is produced in small batches the highlands agave is roasted in a stainless steel oven for 12 hours. After roasting juice of the pinas is extracted and fermented for 72 hours with proprietary yeast. When the brix level reaches 0.5%, the proper amount of sucrose sugar, the juice is then distilled for 4 hours twice, and then 6 hours. The tequila is then activated carbon filtered. Activated carbon filtering is often used in the production of other liquors like vodka. Filtering like this reduces the flavor of a liquor. The tequila stored in tanks it fills a custom made bottle. 901 is produced at the same distrillery as Tequila Tierra Azteca, Tequila El Destilador, and El Capo Tequila, by Tequilera Newton E Hijos (NOM 1173) in Zapopan, Jalisco, Mexico.
Tasting from a Riedel Ouverture Tequila Glass. The Tequila is crystal clear with randomly spaces extremely slow legs. The nose is neutral, mind notes of anise and ripe bananas. The mouth feel is light. It has a bit of an alcohol burn. This tequila is virtually no taste, but you do get hints of cooked highlands agave. You get a nice tingle on the tongue. It produces a bit of heat on the way down. The aftertaste is slightly bitter.
The triple distillation and carbon filtering has taken most of the flavor from this tequila. On the other hand 901 is not made for flavor, it's made to be smooth. This is an excellent tequila for mixing in cocktails, or for someone who wants to expand their taste beyond Patron.
901 is not the tequila for sipping from a Riedel glass. It's the tequila for clubs, cocktails and nights out on the town. It's less expensive then Petron, with has just as much class.
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