Aged for more than a year in American oak, scents of jasmine, ginger, patchouli, and dates are captivating. The mouthfeel is luscious, with a thread of chili pepper winding its way through roasted coffee bean and peach nectar. Beautifully matured and styled.
Resting for two to three months in stainless steel before bottling helps develop the soft, caressing mouthfeel. The reward of this supple, graceful single estate grown agave is its perfume demonstrating the plant’s maturity and terroir. Creamy and lathered on the palate, with mocha, a pinch of herbs and salted toffee. It finishes with clove-kissed stone fruit.
Aged three months in American oak, cherries and butterscotch notes are noteworthy scents. Warm, crushed velvet-lined mouthfeel is dotted with white pepper and a whisper of jalapeño. Tantalizing tobacco and sandalwood align with clean, mature agave.
This is a lovely smooth, seductive and well-balanced tequila, given 12 months in fine-grained American oak with a light toast. The spice and sweetness are perfectly in synch and complementary, allowing the pure agave flavor to pop against a more subtle landscape of dark chocolate, cinnamon and cooked agave.
Made entirely from agave azul and volcanic spring water, this spirit offers a purity of spice, lime and wet stone. Aged just three weeks in American oak, it remains fresh and lengthy, with a rounded mouthfeel built around bright tropical flavors.
Aged for a minimum of three months in American oak, this Reposado is remarkably smooth and powerfully flavored in vanilla and caramel. With plenty of heat and intensity, it shines in woody notes of baking spice and black pepper that accent the cooked agave flavor.
Aromas of cherry, lavender, and white tea lead to a floral bouquet of white petals, along with clean agave notes. The mouthfeel is unctuous, with white pepper seasoning orange peel and cardamom. Tastes like a luxury brand.
Aged rum distilled in Barbados, Jamaica, and the Dominican Republic is blended with aged whiskey distilled and aged for 20 months in Indiana. Aromas of root beer, cedar, and peach pie are subdued. Robust, with a tightly knit entry. A lick of black pepper sharpens the edge of peach preserves and walnut skin. Its engine purrs with high horsepower.