The process starts with estate grown agave; the Blue Weber thrives in the acidic, iron rich soil in this region known as the golden triangle of the highlands, ideal for growing large agaves with high sugar content. The piñas are hand selected at peak maturity and slowly cooked in traditional brick ovens for a minimum of 36 hours at a low temperature of 194 degrees Fahrenheit. Once roasted, they are milled in order to extract the juices, which are then fermented using a combination of champagne yeast and wild yeast strands pulled from the estate agaves themselves.

The fermenting liquid is exposed to a bit of added “culture” as the yeast goes to work, using The Mozart Method, in which the distillers play classical music in order to optimize the sugar conversion. The liquid is double distilled using alembic copper pot stills.

During our visit I tasted samples from a variety of barrels, including Anejo tequilas, but found that the reposado is where the agave really shines. My final selection was a 10 month reposado aged in a former Jack Daniels barrel from Tennessee. After waiting on the local regulators and government approval, the tequila spent just shy of an additional two months in barrel, and was bottled at cask strength.

Our reposado is bursting with roasted agave and spiced cedar on the front palette, before moving into creamy flan, hints of cinnamon and chewy dried mango. Drunken mango upside down cake? Roasted yam? Like many higher proof spirits, this will evolve in your glass. This is a perfect, toasty Fall sipping tequila, and we think it will really shine in your holiday cocktails as well!

If you'd like to get your hands on this tasty bottle, click HERE