The Weber Blue Agaveis harvested from the highlands, at an elevation between 3500 and 5200 feet. The Blanco is aged for 15 days in a copper kettle, imparting a smooth, natural agave flavor.
The Weber Blue Agaveis harvested from the highlands, at an elevation between 3500 and 5200 feet. The Blanco is aged for 15 days in a copper kettle, imparting a smooth, natural agave flavor.
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