Nearly all tequila is made from agave that is steam-cooked in an above-ground oven, while most mezcal cooks agave with wood in an underground pit.
Amatiteña takes a hybrid approach that uses a direct flame oven to roast agave over mesquite wood. This delivers a kiss of smoke across the lineup.
Strong aromas jump from this añejo starting with dark chocolate, cherries, oak, leather, caramel, and light smoke.
Taste follows with oak, orange, cherries, light smoke, salt, agave, and honey.
There’s a little spice and oaky bitterness that briefly lingers.
While Amatiteña’s entire lineup is touched with smoke from cooking over wood, the smoke settles into the background of this dark añejo while allowing other notes to reveal a rich and unique sipper.
NOM | 1477 |
|---|---|
Agave | Jalisco (Tequila Valley) |
Cooking | Steel oven heated by a direct flame |
Extraction | Tahona |
Water | Deep well |
Fermentation | Wood tanks and pipones. Open fermentation using spontaneous, wild yeast |
Still | Copper pot stills |
Age | 12 months in Napa Valley red wine American oak casks |
ABV | 42% |
