| Production Details | |
|---|---|
| NOM : | 1140 , |
| Agave Type : | Tequilana Weber , |
| Agave Region : | - , |
| Region : | Jalisco (Los Altos Southern) , |
| Cooking : | Stone/Brick Ovens , |
| Extraction : | Roller Mill , |
| Water Source : | Deep well water , |
| Fermentation : | 100% agave, Stainless steel tanks , |
| Distillation : | 2x distilled , |
| Still : | Stainless Pot w/Copper Coil , |
| Aging : | - , |
| ABV/Proof : | 40% abv (80-proof) |
| Other : | - |
In this list we’ve included a few of the cheaper, more readily available tequilas to help set you on your way, along with a few more expensive treats for the experienced agave drinker.
2012 CABRITO (OldSkol) This doesn’t have a big aroma but the taste and complexity makes up for the lack of aroma. The forefront of taste is pure cooked agave, the old sweetness that I get from the White label Centinela. Hints of white pepper and herbal notes. I could sip on this every day. The tequila on the palate is warming with that reminiscent oily texture. Medium finish but leaves you wanting to dive back in for another sip…. I have a 2004 that I might need to do a blind taste side-by-side!