| Production Details | |
|---|---|
| NOM : | 1414 , |
| Agave Type : | Tequilana Weber , |
| Agave Region : | Jalisco (Los Altos) , |
| Region : | Jalisco (Los Altos Southern) , |
| Cooking : | Stone/Brick Ovens , |
| Extraction : | Roller Mill , |
| Water Source : | Deep well water , |
| Fermentation : | Stainless steel tanks, 100% agave, Open-air fermentation, Champagne Yeast, Fermentation without fibers, Rum Yeast , |
| Distillation : | 2x distilled , |
| Still : | Copper Pot , |
| Aging : | American White Oak barrels, Single Barrel , |
| ABV/Proof : | 43% abv (86-proof) |
| Other : | - |
Nose: The nose opens with a pretty heavy mix of oak and champagne yeast right away, backed by a tart vinous note that gives it almost a wine like edge. There’s some buttered popcorn and a little salty richness underneath, but the barrel influence stays front and center from the start. Palate & Mouthfeel: Medium mouthfeel. Lots of oak and barrel character throughout, with buttered popcorn, salted butter, and more of that tart vinous flavor carrying across the palate. The champagne yeast definitely stands out too, but for me it never really settles into the profile naturally. Everything feels a little separate instead of working together. Finish: The barrel takes over pretty hard on the finish and hangs around longer than I wanted it to. The champagne yeast also doesn’t really sit well with me here and leaves the ending feeling a bit awkward and disconnected. Final Thoughts: This is still clearly a quality, well-made spirit, but the different profiles feel like they fight each other more than complement each other for me. I can appreciate what they were going for, and I honestly love that they keep experimenting and trying different things, even if this particular one didn’t fully come together on my palate.