Tequila Añejo Calle 23

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Tequila Añejo Calle 23


100% blue agave. Tequila produced in San Pancho from agaves from the Highland region of Jalisco (fields between Arandas and Tepatitlan). Born in 1999 from Sophie Decobecq, a French biochemist and Engineer that fell in love with México and Agave. Double distilled in traditional pot stills. Matured for 16 months in ex Bourbon oak casks to produce a smooth, clean and vibrant flavor with a hint of smoke.

Tasting Notes: Perfectly balanced. Great aperture of wood, surrounded by multiple taste evolutions in your mouth, with expressions of cracked coffee and tobacco among them. Perfect balance between agave oak, vanilla and coffee notes.

Nose: Lovely oak aromas marrying together with a rich touch of light vanilla and coffee. Seductively aromatic, with sense of herbs and spices.



Customers must be 18 or above to buy alcohol. By placing an order of this product you confirm you are 18 years old or over. See details!


SKU: LITC23A Categories: , , , ,


“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. “


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