Few names in tequila carry the historical weight of Sauza.
Founded in 1873 by Don Cenobio Sauza, the brand helped define tequila’s early commercial identity and was instrumental in bringing the spirit beyond Mexico’s borders.
Sauza was among the first producers to export tequila to the United States, helping establish international demand and recognition for the category.
Today, the brand operates under the global spirits conglomerate Beam Suntory, producing at large scale with a diffuser (essentially a car wash for agave that leeches sugars out using high pressure water, rather than cooking in an oven or autoclave)
Nose - Pronounced sweet vanilla, caramel, alcohol, oak, musty leather, herbal, agave, pepper, and alcohol.
Taste - Starts with a strong astringent taste that burns, and then numbs the tongue which creates a challenge to identify specific flavors. I was able to get notes of vanilla, butter cream frosting, pepper, agave, honey, grass, cinnamon, and licorice.
As much as I love the history and legacy behind Sauza, I believe mass production has had a significant negative impact on what was once a truly authentic tequila.
Even at its extremely low price, there may be better options available.
NOM | 1102 |
|---|---|
Agave | Jalisco (Los Valles) |
Cooking | Autoclave post diffuser |
Extraction | Diffuser |
Water | Deep well water |
Fermentation | Stainless steel tanks and mixto |
Still | Column |
Age | Blanco + Reposado |
ABV | 40% |
