Cabeza Blanco Tequila

This tequila hails from Arandas in Jalisco at the El Ranchito Distillery owned by the Vivanco family, fifth generation agaveros. The agaves are sourced from their own estate which they grow from the "hijuelo" stage (baby shoots) to maturation at 7-9 years of age. The piñas are cooked for 24 hours in 100 degree ovens. Champagne yeast is used for fermentation which occurs only in the winter months. This allows an extended mash period and a fruitier distillate.

Cabeza Blanco Tequila Tasting Notes

Nose: Dusty, cement and herbaceous vegetal with olives and green peppers in brine.

Palate: Slightly sweet minerality, roasted vegetal and a dusty note with a nutty balsa wood note.

Finish: Dusty, acorns, magic mushrooms and cracked black pepper.

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