Calle 23 Criollo

This is a limited edition, innovative, exclusive unaged 100% agave tequila, the true pride of the Calle 23 range. Bold flavors, richness and a bit more sweetness. It is the world's first tequila made only from 'criollo' agaves. A masterpiece!

For tequila, the small blue agaves 'criollo' of Jalisco highlands are used , which ripen more slowly (about 10 years), are smaller, but accumulate a richer concentration of natural sugars and have a distinctive aroma. After harvesting, agave is baked for about 7 hours. processed under low pressure in steel furnaces - autoclaves, then cooled and crushed by a mechanical mill. Fermentation takes place in large steel tanks for 72 hours. Distillation to 52-54% alc. volume is obtained after two slow distillations in steel pots with a copper evaporator. Spring water is used for dilution until 49.3% alc. volume, then the tequila is bottled by hand.

Aromas: fresh and bright, agave and citrus fruits, almonds, mint, anise, a host of sweet and natural floral, melon notes, herbal with black pepper and spice reflections.
Palate: equally impressive, rich and bright - lots of sweet agave, flowers, ripe fruit, mineral and earth tones, noticeable citrus, anise, light variations of cinnamon, olive brine, honey, mint, spices and pleasant black pepper. Absolutely delicious!!
Aftertaste: long, pleasantly sweet with sharper tickles of pepper, noticeable traces of citrus fruits, herbs, anise, butter, earth.

The creator of Calle 23 tequila - Sophie Decobesq is a French biochemist specializing in fermentation, who has been in love with Mexico and tequila for 20 years. Sophie's passion for creating a special tequila was surprising. She collected wild yeast in the agave fields, which she then incubated. Once these cultures were established, she developed her signature yeast. Deciding that highland agaves were perfect for the tequila she envisioned, she began fermenting batches of brewed agave with various yeasts and yeast combinations. Sophie's team created many different tequilas, blind tasting the results until they finally achieved the result they wanted, bursting with the distinct flavor and aroma of boiled agave. All the production processes from agave roasting, distillation to ageing are based on passionate experiments and blind tasting, because as Sophie herself says, agave is my heart!