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The first is the old-world approach to its preparation, which not only calls for the multiple distillation and special filtration of the juice of the properly selected, baked and aged agave, but also, in the case of Anejo, requires a five-year maturation term in special French Oak barrels, which gives AsomBroso™ Anejo its distinctive taste and aromatic profile. The second is its distinctive packaging. Patterned after a decanter found in an 18th Century European castle, each AsomBroso™ bottle is hand-blown and numbered, and the Anejo is also available in a cedar lined humidor box.
The AsomBroso™ line of ultra premium tequila is available at select restaurants, bars and retailers throughout California and will soon be available in forty states. With his philosophy of quality in lieu of quantity, Ricardo Gamarra has strategically positioned AsomBroso™ as the tequila of choice among discriminating consumers.
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