Glacierfire Tequila

GlacierFire

Volcanised Tequila


THE SOURCE OF THE TEQUILA

A small batch slow fermented blend crafted from the finest hand selected Mexican blue agave plants and 5000 year old Icelandic glacial water naturally filtered by volcanic lava. Harmonised. Refined.

Our water used to make the tequila is sourced from the Bláfjöll Ranges; the secret behind every precious GlacierFire product. For more than 5000 years, this spring has provided abundance to its every visitor, shielded by an impenetrable barrier of lava.
The spring is continuously replenished by rain, show and melted ice from the mighty mountains that pepper the area.

These waters come from the numerous glaciers in the south west of Iceland, especially the famous, Eyjafjallajökull, which is know for its eruption in 2010 that caused total aviation disruption in Europe.



PURE BLISS

Ultra smooth, yet conceals a tantalizing hint of fire to allure even the most refined palate. It exemplifies the ultimate combination of exceptional ingredients presented in an exquisitely designed decanter. An extraordinary original Blue Agave taste.

DISTILLED TO PERFECTION

Unrivalled quality and consistently exceptional taste. Crafted from the finest nongenetically modified Blue Agave Plant extracts blended with the finest Icy cool, Icelandic glacial water.

40% ALCOHOL

Distilled to perfection, with a clean crisp, authentic Tequila taste. Pure, Agave, Striking, Unadulterated.

All Natural Ingredients

Distilled with our proprietory blend of ingredients to recreate original South American Agave notes, perfected by volcanising it with Icelandic Glacial Water. Starts with a tantalizing hint of fire, and leaves a lasting impression of pure smooth luxury.

Epically Bottled & Certified

Reykjavik water from springs originated from the Bláfjöll ranges, collected and processed in state-of-the-art processing facilities to create this special product in the distillery.





THE NUTRITIONAL INFORMATION

HOW WE MAKE IT

HARVESTING
The harvester, or “Jimador” removes the agave leaves with a sharp curved tool called a Coa. He trims the 200 plus leaves that protect the heart or piña of the agave until the whole heart is extracted from the ground. Only the heart, or “piña,” of the agave plant is used to make tequila. Mature piñas weigh in between a hefty eighty and three hundred pounds; however, the size of the agave heart is not nearly as important as its sugar content. The older the agave, the longer the piña will have to accumulate the starches that will convert into fermentable sugars. Approximately, 15 pounds of agave piñas are required to produce one liter of delicious tequila.

COOKING
During this step, steam injection within traditional brick ovens or stainless steel autoclaves is used to activate a chemical process within the piña that converts complex carbohydrates into simple fermentable sugars. Cooking also softens the piña, making the process of sugar extraction easier.

EXTRACTION
Once cooked, the agave heads are transported to a milling area for sugar extraction. The cooked piñas are crushed in order to release the juice, or “aguamiel,” that will be fermented. The traditional method is to crush the piñas with a “tahona,” a giant grinding wheel operated by mules, oxen or tractors within a circular pit. Modern distilleries now use a mechanical crusher to separate the fiber from the juices. Once the piñas are minced they are washed with water and strained to remove the juices.

FERMENTATION
During the fermentation process the sugars are transformed into alcohol within large wooden vats or stainless steel tanks. Yeast may be added to accelerate and control the fermentation. Traditionally, the yeast that grows naturally on the agave leaves is used; however, today many distilleries use a cultivated form of wild yeast. Fermentation typically takes seven to twelve days, depending on the method used.

DISTILLATION
The fifth step of creating tequila is distillation, in which ferments are separated by heat and steam pressure within stainless steel pot stills or distillation towers. While some tequilas are distilled three times, the majority are only distilled twice. The first distillation, also known as “deztrozamiento” or “smashing,” takes a couple hours and yields a liquid with an alcohol level of about 20% known as “ordinario.” The second distillation, known as “rectification,” takes three to four hours and yields a liquid with an alcohol level near 55%. After the second distillation the tequila is considered silver, or “blanco,” tequila.

AGEING
Almost all containers used in tequila aging are French oak barrels that have previously been used to age bourbon. Reposados are aged between two and twelve months, Añejos are aged between one and three years and Extra Añejos are aged for over three years. The longer the tequila ages, the more color and tannins the final product will have. The condition of the barrels (such as their age, previous use and if their interiors have been burnt or toasted) will also affect the tequila’s taste.

BOTTLING
We then move the Tequila in drums to Europe, where we will mix it with Icelandic Glacial Water and prepare it as 40% Tequila before bottling it.

GLACIERFIRE TEQUILA

Tequila is a regional distilled beverage and type of alcoholic drink made from the blue agave plant, primarily in the area surrounding the city of Tequila, Mexican.



Typical Values Per Serving
Total Fat (G)0
     - Saturates (G)0
Carbohydrates (G) 0
Sugar (G) 0
Proteins (G) 0
Salt (G) 0