Cooked agave on the nose. Some baking spice. Some light pear aromas. Nice cooked agave. More baking spice flavor. A little light citrus and pear again. Some green pepper and vegetal. Nice tingle and just enough bite. Finish has a nice cooked agave presence. Not super long but it’s nice
This is an excellent Highlands / El Alto Añejo that has been aged for 24 months in charred American white oak whiskey barrels. The nose is sweet and fruity which I’ve come to expect from agave forward Highland tequilas. The cooked agave is nice and buttery while the fruitiness has
Clean and crisp. This expression has cooked agave, citrus and earthy tones on the nose. Pepper, minerals and agave dominate. It has a wonderful sweetness to it (a good natural-occuring sweetness that you get from a horno and tahona). One of my favorite brands.
This gains complexity and some unique to tequila flavors from aging for four to six months in French white oak barrels that once held white wine of Puligny Montrachet. A page devoted to these French wines says: Puligny-Montrachet, along with Chassagne, is the most perfect expression of the Chardonnay grape.
On the nose, cooked agave but it’s…not dry but different than the usual sweetness I’m familiar with. Very creamy as it opens up. A touch of grape, and a little bit of vanilla. Then a little bit of butter, and something like yellow apples. On the palate, cooked agave is
On the nose I get a sweet smell of cooked agave, cinnamon, baking spices, clove. On the taste delicious oily creamy in the mouth. A really good blanco.
Natural, and sweet aroma. Hints of chocolate which is interesting. Smooth even at room temperature. Little kick at the end, but a pure and natural kick that isn’t masked by additives. No lime needed for the non-tequila drinkers, it’s that smooth. Notes of vanilla, oak, caramel.
All agave used are sourced only from Los Valle. In this day and age of agave used being from all over the denomination and possibly outside or not Blue Weber that is the extra effort needed to be unique. Good agave presence with some initial acidity that turns into roasted