Tequila Añejo Calle 23

Description

“Sophie has been living in Mexico for the past 15 years and her love for agave and Tequila never stops growing. It all began in 1999 when Sophie moved to Mexico, where step by step she started to enter the world of Tequila. It was in 2003 when she started working on her very own project, which would later become Calle 23. Calle 23 Tequila is produced in San Pancho from agaves from the Highland region of Jalisco (fields between Arandas and Tepatitlan).

Production Process: Calle 23 work closely with agaveros (agave growers), who allow their plants to reach full maturity before they’re harvested, by hand. The agave plants are carefully cooked in stainless steel autoclaves, before they’re milled to extract the fermentable juices. The juices are then fermented in stainless steel tanks and double distilled in steel pots, with copper serpentine inside the still. The yeasts used differs between each style of tequila. Calle 23 Blanco has been created with two specific natural yeasts, which Sophie has carefully selected from the agave fields. The yeast combination allows the agave flavour to express itself the best. It’s distilled to approximately 54% above and then diluted with distillery well water, down to 40% abv.

Awards: Gold Medal Winner at the 2009 San Francisco World Spirits Competition Top 10 Selling & Top 10 Trending Tequilas from 50 Best Bars Awards form 2014 to 2018 Charimans Trophy at 2011 Ultimate Beverage Challenge New York Serving suggestions: Best served neat at room temperature. “