COA de Jima Reposado Tequila

There are more than 300 million Weber Blue Agave plants skillfully harvested for tequila every year by Mexico’s agave farmers, or jimadors. However, there could be no tequila without the Coa de Jima. The Coa is an ancient tool used to chop off the leaves of the agave for the core, or pina, to be made into Tequila. It is a simple tool, like a machete, whose efficiency has withstood the test of time. No machine can do what the Coa does; allowing the Agave plant to be turned into Tequila, one of the only handcrafted spirits left on the market today.

COA de Jima Reposado Tequila Tasting Notes

Nose: A fruity-earthiness.

Palate: Full bodied, with prominent notes of agave, herbaceous undertones and a hit of spice.

Finish: Long and tingling.

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