Once the agave hearts have been harvested, they are taken to the oven to be cooked. It's that 32-ton brick oven that speaks to all the tradition that's behind Tequila Cabal. The same oven has been used since 1911, working its magic on the freshly-picked agave piñas. After 42 hours they leave the ovens and are left to ferment naturally for 3 whole days. Then they are double-distilled using a 5-tank distillation process, ensuring the fresh aromas and flavors remain in the finished spirit.
The Blanco expression is unaged and serves as the base for the whole lineup. It's perhaps the purest and freshest of the threesome. The single-estate tequila is sweet, floral, and citrusy, with delicate vanilla overtones ― an 80-proof delight for the senses.
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