Bumbung

DOUBLE DISTILATION
DOUBLE FILTER
COCONUT SAP AND EXTRACT TEQUILA
ABV 40%
750 ML

COCONUT SAP
Extracted product through the result of “tipping” the coconut flower and also involving snip off the coconut flower as well. The next process is bending it into a vessel and letting the sap slowly drip into it.

AGAVE PLANT
Commonly called blue agave, agave tequila, or mezcal is an agave plant that is an important economic product from Jalisco, Mexico, because of its as ingredient for tequila.

PRODUCTION PROCESS

Collecting Coconut Sap From Tree
Stored in large container for 5 to 6 days for natural fermentation to get 20% ABV

Double Distilation Process
Fermentation result 20%, Distilation up to 78% and Delution to 40%

Aging and Resting
A week resting

Filtering and Bottling

THE AGAVE SPIRIT
Back to 3rd Century, The origin Tequila has begun. When the Aztec Indian first fermented the juice of the agave to produce their ceremonial wine, were called “Pulque”. In 1519, Spanish conquistadores invaded Mexico, Spanish set about experimenting to make wine from the native plants. They discovered that fermented agave could be distilled to produce what they called ‘Vino de Mezcal’. Spanish introduced both the first copper stills and distillation to Mexico. The local Nahuatl language, the word tequila means ‘Volcanic Rock’. By 1890s, the word ‘Tequila’ emerged to describe ‘The Agave Spirit’.

MARGARITA
Santos Cruz, head of bartender at historic The Balinese Room in Galveston, Texas, created the Margarita for singer Peggy (Margaret) Lee in 1948 with equal portions of blanco tequila, Cointreau and fresh lime juice. He modeled it after the popular Sidecar for Miss Les, who liked tequila.