|NOM :||1493 ,|
|Agave Type :||Tequilana Weber ,|
|Agave Region :||Jalisco (Tequila Valley) ,|
|Region :||Jalisco (Los Valles) ,|
|Cooking :||Stone/Brick Ovens ,|
|Extraction :||Tahona ,|
|Water Source :||Deep well water ,|
|Fermentation :||Wood fermentation tanks, 100% agave, Open-air fermentation, Fermentation without fibers ,|
|Distillation :||2x distilled ,|
|Still :||Copper Pot ,|
|Aging :||American White Oak barrels, Used barrels, Bourbon barrels ,|
|ABV/Proof :||40% abv (80-proof)|
|Other :||Natural cork, Charcoal filtration, Distilled at or near proof, No additives|
Top picks of off-the-radar tequilas that soon-to-be enthusiasts should consider.
Just like a hipster needs a fixie bike, any serious tequila connoisseur needs to have “Forty Repo” on their bar. That’s because this tequila is completely legitimate, made the super old-school way, and delicious to boot. Let’s be honest, this tequila is “
Some people, when talking about essential bottles for a well-stocked bar, leave out tequila (unlike, say, bourbon or scotch). Some people think that the only thing tequila is good for is making margaritas. Some people are wrong.
Yesterday I visited the La Fortaleza distillery. This tiny distillery makes 100% tahona tequila, in the heart of the city of Tequila in the Lowlands.
Lot 104 | 104-R, Yikes! It tastes like wood chips. Bitter herbal finish. Hot. Not the repo I’m used to from Los Abuelos. This felt rushed & not stabilized or cohesive. Sharp oak, fast mid palate and a rough finish. Will gladly buy another Lote and try again as I love Los Abuelos. Hold the line and don’t sacrifice quality for quantity y’all! Salud