This tequila is produced in Jalisco from 100 percent blue Weber agave, but what sets it apart is its single estate and vintage approach. Each release is tied to a specific field and harvest year, a concept more commonly associated with wine than tequila. The agave is grown to full maturity - typically around 8 years - before being harvested, slow-cooked, and distilled, allowing the raw material to express clear differences from one batch to another. Production is carried out using traditional methods, including slow cooking in ovens and careful distillation to preserve agave character rather than stripping it back. The focus is on transparency and terroir, meaning the soil, altitude, and climate of each estate directly influence the final profile. This results in a blanco tequila that is not just a neutral base, but a detailed expression of agave and place.
Unlike many modern tequilas, there is no reliance on additives or heavy processing. The profile is intentionally agave-forward, with natural sweetness and spice derived from the plant and fermentation rather than post-production adjustment. This aligns with a broader movement toward additive-free, craft tequila, where clarity of flavour is prioritised.
Tasting Notes
Nose:
Fresh and expressive, with cooked agave, citrus, light marzipan, and subtle herbal notes.
Palate:
Bright and structured, featuring sweet agave, lime, pepper, and a touch of fruitiness with a clean mineral edge.
Finish:
Medium to long, with lingering agave, citrus, and a crisp, peppery dryness.
