| Production Details | |
|---|---|
| NOM : | 1646 , |
| Agave Type : | Tequilana Weber , |
| Agave Region : | Jalisco (Tequila Valley), Single Estate , |
| Region : | Jalisco (Los Valles) , |
| Cooking : | Stone/Brick Ovens , |
| Extraction : | Roller Mill , |
| Water Source : | Deep well water , |
| Fermentation : | Stainless steel tanks, 100% agave, Open-air fermentation, Fermentation without fibers , |
| Distillation : | 2x distilled , |
| Still : | Copper Pot , |
| Aging : | Bourbon barrels , |
| ABV/Proof : | 50% abv (100-proof) |
| Other : | Blended batches, Rested in glass, High-proof |
Nose: Agave comes through clean, backed by a light honey note that doesn’t overreach. The yeast sits right behind it - warm, bready, and clearly part of the profile rather than a stray edge. White pepper adds a dry lift, and a vinous streak shows up as green grapes or a lean white wine, giving a quiet brightness - that coupled with the yeast is leaning a little funky. Palate & Mouthfeel: Medium body with a slick feel that shows up faster than expected. Agave stays steady, but the green grape character becomes more defined, adding a fresh, tart curve. Bell pepper pushes forward with real presence, bringing a crisp vegetal tone. The yeast circles back (think honey wheat bread), rounding things out but also steering the profile in a very specific direction. Finish: My friend Christine’s apt use of “pepper fizz” nails it. There’s a near effervescent lift to the pepper and yeast that feels unusual…not quite carbonation, but close enough to make you pay attention. It lingers more in sensation than flavor. Final Thoughts: It’s clearly well made, just not a profile that hits for me. The mix of yeast, bell pepper, and that almost sparkle on the finish takes it somewhere I don’t personally enjoy, even though the craftsmanship shows.