Crafted in an ancestral style and aged for three months in French oak barrels. It is defined by notes of cooked agave, vanilla, damp earth, and wood. The result is a balanced flavor profile with a rich, oily texture.
PALATE & FINISH:
Caramel, smoky, agave honey, citrus notes, vanilla, oak, astringent, slightly floral, jasmine, fresh, spicy and olive aftertaste.
?Depth, not sweetness. Its cooked agave, vanilla, earth and oak notes make it incredibly versatile behind the bar; it holds up to citrus, spices, herbs, and even smoky or cacao flavors without getting lost.
AROMA:
Butter, lingering olives, agave honey, caramel, grapefruit, menthol, smoked, light notes of wet earth, hints of oak.
CATEGORY:
100% BLUE AGAVE
CLASSIFICATION:
reposado
ABv:
47% ALC. VOL.
DISTILLATION:
DOUBLE DISTILLED
AGAVE SOURCE:
100% TEQUILAna WEBER
COOKING:
MASONRY OVEN WOOD-FIRED CLAY OVEN
AGAVE MATURITY:
7 YEARS
REGION:
AMATITÁN
MILLING:
CANOE & MALLET TAHONA
FERMENTATION:
WHITE OAK FRENCH OAK CONCRETE
DISTILLATION:
COPPER POT STILLS FILIPINO WOOD STILLS CLAY STILLS
PALATE & FINISH:
Caramel, smoky, agave honey, citrus notes, vanilla, oak, astringent, slightly floral, jasmine, fresh, spicy and olive aftertaste.
?Depth, not sweetness. Its cooked agave, vanilla, earth and oak notes make it incredibly versatile behind the bar; it holds up to citrus, spices, herbs, and even smoky or cacao flavors without getting lost.
AROMA:
Butter, lingering olives, agave honey, caramel, grapefruit, menthol, smoked, light notes of wet earth, hints of oak.
CATEGORY:
100% BLUE AGAVE
CLASSIFICATION:
reposado
ABv:
47% ALC. VOL.
DISTILLATION:
DOUBLE DISTILLED
AGAVE SOURCE:
100% TEQUILAna WEBER
COOKING:
MASONRY OVEN WOOD-FIRED CLAY OVEN
AGAVE MATURITY:
7 YEARS
REGION:
AMATITÁN
MILLING:
CANOE & MALLET TAHONA
FERMENTATION:
WHITE OAK FRENCH OAK CONCRETE
DISTILLATION:
COPPER POT STILLS FILIPINO WOOD STILLS CLAY STILLS
