It starts by making the base, a blanco, using agave from the highlands and lowlands of Tequila, which are roasted in the traditional volcanic stone oven, fermented with native yeasts and then double distilled in pot stills.
For the Komos Extra Añejo, it is aged it for 3 years in a mix of former American oak whiskey barrels and French oak white wine barrels, which creates a really opulent expression. It’s rich, detailed, complex, and potent but not at all heavy. Bottled at 40% abv.
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Cazcanes sources natural artesian water for their tequila. The water starts off as rain high up in the pristine peaks of the San Pedro De Los Lande...
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Located in the Los Altos (Highlands) of Jalisco, Gran Dovejo produces only single-estate tequilas. The agave plants are grown by a fifth-generation...
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Alma de Agave's Extra Anejo is made from 100% Blue Weber Agave and is aged for 5 years in Canadian oak. The oak influence is readily apparent on th...
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The world’s first and only Reposado Rare is an exclusive limited release offering that combines only the most coveted 100% Blue Agave from the High...
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For our first exclusive bottling of Barrel Aged tequila, we are excited to share a selection from Dulce Vida’s Select Barrel Anejo Project. The teq...
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