| Production Details | |
|---|---|
| NOM : | 1468 , |
| Agave Type : | Tequilana Weber , |
| Agave Region : | Jalisco (Los Altos), Single Estate , |
| Region : | Jalisco (Los Altos Southern) , |
| Cooking : | Stone/Brick Ovens , |
| Extraction : | Roller Mill , |
| Water Source : | Deep well water , |
| Fermentation : | 100% agave, Stainless steel tanks, Open-air fermentation, Fermentation without fibers , |
| Distillation : | 2x distilled , |
| Still : | Copper Pot , |
| Aging : | - , |
| ABV/Proof : | 40% abv (80-proof) |
| Other : | Carbon filtration, No additives |
Profile
Aromas & Flavors Detected By Our Community
Aromas Detected
2
Cinnamon
2
Agave (raw)
2
Alcohol
2
Vegetal
1
Anise
1
Wet Earth
1
Mint
1
Pepper (black)
Flavors Detected
2
Anise
2
Pepper (black)
2
Agave (raw)
2
Vegetal
1
Agave (cooked)
1
Olive
1
Earth
1
Mint
1
Herbal
1
Cinnamon
1
Alcohol
Ratings
Personal Scores & Reviews From Our Community
Grover Sanschagrin
Tequila Honey Badger
Cinnamon and anise aromas. Agave and olive flavor, super thick oily mouthfeel.
Scot Stetson
Tequila Phenom
Raw agave, pepper and alcohol in the aromas. Cinnamon, black pepper and vegetal in the taste. Finish is long and peppery with a hint of anise.
Marcos Liang
Tequila Honey Badger
CRB/01/23. 04/01/23. Aroma: raw agave, very herbaceous, slightly wet earth, minty, the prior mix of aromas seem to make the ethanol sensation more noticeable. Palate: herbaceous, acidic, raw agave, uncooked vegetables, slightly minty. Finish is medium in length, the raw cooked agave and herbaceous sensation persists.
Anise and black pepper with a great oiliness.