Why use natural fermentation as opposed to using commercial yeasts to speed up the process?
K: Natural yeast is indigenous to the region. Everything we do is as natural as it can be. Natural fermentation allows flavors to come through so you can really taste what the tequila tastes like. It’s natural to that plant. Some distilleries use commercial yeast, but we prefer natural fermentation to show off its true flavors. Q & A With Jim Riley & Kirk Gaither, Intersect Beverage Partners Continued… • Difference between Azuñia and the bigger tequila brands? K: One major difference is that we use a small-batch method. We are not producing hundreds of thousands of gallons at a time. There’s a very large commercial process with other producers. We are very hands-on, and our folks are actually bottling six bottles at a time by hand. We have a family, a heritage and a tradition behind every part of our process. J: As far as the tasting notes, we’ve got a nice flavor profile, but it’s not that strong finish down your throat where you get a burn that many people associate with tequila. Tha
