Production Details | |
---|---|
NOM : | 1139 , |
Agave Type : | Tequilana Weber , |
Agave Region : | Jalisco (Los Altos) , |
Region : | Jalisco (Los Altos Southern) , |
Cooking : | Stone/Brick Ovens , |
Extraction : | Tahona , |
Water Source : | Deep well water , |
Fermentation : | 100% agave, Wood fermentation tanks, Open-air fermentation, Fermentation with fibers , |
Distillation : | 2x distilled , |
Still : | Copper Pot , |
Aging : | Whisky barrels, Used barrels , |
ABV/Proof : | 40% abv (80-proof) |
Other : | No additives |
The highest end bottles of agave spirit are best enjoyed on their own. Here’s a look at some of the world’s best sipping tequilas.
Until recently, we hadn’t cared much for reposado — tequila that has been aged in oak barrels from 2 to 12 months. It seems too middle-of-the-road: like blanco (no barrel aging) without the bite, añejo (aged for longer than a year) without the flavor. But
Olive oil bottle—The lot number is hard to read but I think it’s R-1024. I get floral white wine aroma, and taste of pepper, citrus, agave, bitter oak, and earth. Still has great legs after all these years.