We will post the winners of the San Francisco World Spirits Competition shortly, but one outfit that fared well was Republic Tequila, who received medals for three of their organic tequilas. Yes organic, with the Añejo, aged 20 months in charred American Oak barrels, receiving a Gold Medal. Not bad for their first time entering the competition. Although Republic Tequila is based out of Austin, Texas; the tequila is actually produced by La Quemada. The blue agave is grown around Arenal, Jalisco, which is located in the Tequila lowlands about twenty-five miles from Guadalajara. During fermentation, the distillery uses natural yeast - that is they open the windows and let nature take over. Sometimes distilleries try to save money during the fermentation process by introducing foreign yeast strains to speed the process. Not with Republic Tequila. After fermentation, the juice is double distilled and then allowed to sit for five days to absorb oxygen - this process creates an even smoother product. At this point some of the tequila is bottled for the white "Plata", the rest sent to the barrel for their Reposado and Añejo.
Republic Tequila also provides entertaining videos on how the two co-founders, Tom Nall and Ken MacKenzie, found each other and craft the product.