The renowned Rosales family produces ArteNOM Blanco Hístorico 1123 in El Arenal, Jalisco at their Destilería Cascahuín. This selección is barrel conditioned for 21-28 days, as high-end blanco tequilas from the Tequila Valley were sometimes prepared in the early 1900s. The barreling is done in used brandy casks that previously held Mezcal Don Amado Reposado in Oaxaca.

Tasting Notes
Color: straw, autumn meadow
Nose: roasted pineapple, warm butter, baking spices, smoked pepper, cider
Palate: viscous hot cinnamon, black pepper, sweet potato, vanilla, licorice, almond, hardwood smoke

Data
Master Distiller: Salvador Rosales Torres
NOM: 1123
Altitude: 4,199′ / 1,280 m
Proof:Proof: 86
ABV: 43%
Brix:Brix: 24° from Tequilana Weber Agave grown at 4,200’ in municipio of El Arenal, Jalisco

Process

• • Halved & quartered (cogollo‐removed) agave steam‐roasted without pressure in brick kiln ovens
  • 30hr roast including 6hr pre‐roast to melt‐off bitters and 6hr cool‐down
  • Juice extraction with gear‐spindle roller-mill
  • Double‐distilled in pot stills to approx. 56% ABV and reduced with reverse‐osmosis demineralized water
  • Barrel-conditioned 28 days in used mezcal barrels from Oaxaca, bottled at 43% ABV

Tasting notes courtesy Remy Newland

6/750 ml
Proof: 86 Proof
Case Weight: 24 lbs
Case Dimensions: 10″ L x 6.5″ W x 14.5″ H
Cases per Pallet: 88; 4 tiers of 22 cases each
UPC Code: 6-18115-10306-8
SCC Code: 1-06-18115-10306-5

6/375 ml
Proof: 86 Proof
Case Weight: 24 lbs
Case Dimensions: 10″ L x 6.5″ W x 14.5″ H
Cases per Pallet: 88; 4 tiers of 22 cases each
UPC Code: 6-18115-10336-5
SCC Code:  1-12-18115-10336-3

From Arandas (elev. 5,400′), Feliciano Vivanco has been cultivating highland agave since Mexico’s tumultuous post-revolutionary period of 1919-1929. The family now holds 2,000 acres of estate-grown agave producing a rich, well-balanced spirit.

93 POINTS GOLD MEDAL “EXCEPTIONAL” BTI 2013

“I smell some cooked agave along with vanilla and caramel. The nose is light but there’s a lot going on in this glass. The flavors aren’t turned down. I taste sweet cooked agave along with creamy caramel, pepper and white oak. The finish is very nice. The flavors linger on the back of my palate. It’s a pleasant sipper.” — Austin Tequila Connoisseurs, April 8th, 2020

Tasting Notes
Color: very pale straw
Nose: vegetal chapparal, roasted sweet potato
Palate: salted vanilla cookie, allspice, mild chile heat

Data
Master Distiller: Sergio Cruz
NOM: 1414
Altitude: 6,709′ / 2,045 m
Proof:82.4
ABV: 41.2%
Brix: 27° – 28° from Tequilana Weber Agave grown at 5,400’ in municipio of Arandas, Jaliscov

Process

• • Halved & quartered (cogollo‐removed) agave steam‐roasted without pressure in brick kiln ovens
  • 36hr roast including 6hr pre‐roast to melt‐off bitters and 6hr cool‐down
  • Juice extraction with gear‐spindle crusher
  • Fermented in stainless steel vats using indigenous yeast strains with field presence of lime, orange & pomelo citrus pollens
  • Double‐distilled in copper‐pot stills to approx. 56% ABV and reduced with reverse‐osmosis demineralized water
  • Four month aging in third‐fill American White Oak formerly used for Bourbon Whiskey, bottled at 41.2% ABV

6/750 ml
Proof: 82.4 Proof
Case Weight: 24 lbs
Case Dimensions: 10″ L x 6.5″ W x 14.5″ H
Cases per Pallet: 88; 4 tiers of 22 cases each
UPC Code: 6-18115-10302-9
SCC Code: 1-06-18115-10302-7

6/375 ml
Proof: 82.4 Proof
Case Weight: 24 lbs
Case Dimensions: 10″ L x 6.5″ W x 14.5″ H
Cases per Pallet: 88; 4 tiers of 22 cases each
UPC Code: 6-18115-11332-6
SCC Code: 1-12-18115-11332-4

At Tequileña in the eponymous town of Tequila, Jalisco, home to a range of celebrated tequilas, Master Distiller Enrique Fonseca distills agave predominantly grown in and around his highland hometown of Atotonilco el Alto. For this añejo expression, Enrique ages select tequilas initially in used Cabernet Franc wine barrels from the Loire Valley of France for a minimum of 14 months. The tequila is then extracted from the French oak and laid into toasted American white oak previously used to age either Canadian whiskey or Tennessee rye whiskey, for a minimum of 14 additional months, for a truly masterful balance of oak and agave flavors.

91 POINTS GOLD MEDAL “EXCEPTIONAL” BTI 2013

Tasting Notes
Color: rich amber
Nose: butterscotch, citrus, baking spices, vanilla
Palate: toffee, walnut candy, custard, orange zest, dark chocolate

Data
Master Distiller: Enrique Fonseca
NOM: 1146
Altitude: 5,541′ / 1,689 m
Proof: 82.6
ABV: 41.3%
Brix: 26° – 27° from Tequilana Weber Agave grown at 4,600’ in municipio of Atotonlico el Alto, Jalisco

Process

• • Halved & quartered (cogollo‐removed) agave steam‐roasted without pressure in steel oven
  • 30hr roast including 6hr pre‐roast to melt‐off bitters and 6hr cool‐down
  • Juice extraction with proprietary screw press method
  • Fermented in stainless steel vats using Mendoza wine yeast strains
  • Double‐distilled in copper‐pot stills to approx. 53% ABV and reduced with reverse‐osmosis demineralized water
  • 60% 2‐year Loire Valley French Oak blended with 40% 3‐year Loire Valley French Oak, then moved to age
    one additional year in American White Oak formerly used for Bourbon Whiskey, bottled at 41.3% ABV

6/750 ml
Proof: 82.6 Proof
Case Weight: 32 lbs
Case Dimensions: 13.7″ L x 9.5″ W x 15.5″ H
Cases per Pallet: 88; 4 tiers of 22 cases each
UPC Code: 6-18115-10303-6
SSC Code: 1-06-18115-10303-3

6/375 ml
Proof: 82.6 Proof
Case Weight: 32 lbs
Case Dimensions: 13.7″ L x 9.5″ W x 15.5″ H
Cases per Pallet: 88; 4 tiers of 22 cases each
UPC Code: 6-18115-11333-3
SSC Code: 1-12-18115-11333-1