Cabeza Tequila Blanco
Image courtesy of referenced tequila brand
Cabeza Tequila Blanco is made from 100% estate owned agave that is grown in the Los Altos region in Arandas. It come in an ergonomic bottle that was designed by and for bartenders with engaging labels filled with useful and honest information.
The agave are grown by the Vivanco family, who have been cultivating agaves on their 800-heactare mountainside land for five generations, and handpicked by the Jimadors at seven to nine years of age when the agave has a sugar content of 23-28%. It is grown without pesticides, on land that has been used for the cultivation of agave for over 100 years.
The piñas are cooked in brick ovens for 24 hours at 100 C°. They are then left to cool for 24 hours before being manually fed into the shredder. This is where the agave juice is extracted and the fibers are separated. Natural spring water is added to aid this process.
The pure sweet agave juice (mosto) is fermented with the aid of a champagne yeast in cooper tanks during the winter months. The cooler temperature allows for an extended mash period (approximately 10 days) giving fruitier agave flavors. Once the fermentation is finished, the mash sits for two days before distillation.
Distilled natural spring water is added to cut the tequila down to 43% AVB (86 proof). The ABV was increased during our mixed drink testing sessions because we found the extra ABV boosted the tequila’s presence in cocktails. Tequila Cabeza hasn’t been oxygenated; we believe this helps retain more of the flavors from the terroir in the tequila.
- NOM: 1414
- Distillery: Feliciano Vivanco y Asociados, S.A. de C.V.
- Region: Highlands - Los Altos
- Distillation Steps: Double
- Alc. Vol: 43%