TAPATIO TEQUILA
I worked with Tapatio to introduce Tapatio to the Minnesota, North Dakota and South Dakota markets beginning in 2021.
Currently, Tapatio is distributed by Maverick and Small Lot Wine and Spirits.
If you have questions about distribution, send me a message via the contact form.
The Producer
Above Guadalajara in the highlands of Jalisco, the quaint town of Arandas is home to La Alteña Distillery. Opened in 1937 by Don Felipe Camarena, an icon of the tequila industry with a family history in farming agave and distilling that dates back to the early 1800's. Today the traditions and high standards of excellence are continued by his grandson, 3rd Generation Master Distiller, Carlos Camarena.
The Product
TAPATIO BLANCO
ABOUT
Tapatio Blanco is made with 100% estate grown blue agave from the highlands of Jalisco. The agave's are harvested between 6-8 years of maturity, slowly baked four days in brick ovens, then crushed to extract the mosto. Fermented by an 80-year old yeast culture in wood containers with fibers. Double-distilled in copper pot stills and aged 6 months in stainless steel.
TASTING NOTES
Nose: Herbal with hints of mint and anise, followed by white pepper and spices (cinnamon and clove); mild citrus notes.
Palate: Cooked Agave, mint, pepper, with a residual and slightly herbaceous.
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Origin: Arandas, Jalisco
Mezcalero: Carlos Camarena
Region: Highlands, Jalisco
Maguey: 100% Tequilaña
Agave Species: Agave Angustifolia
Age of Maguey: 6-8 years
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Class: Tequila Blanco
Oven: Brick Oven
Fuel Source: Steam
Roast Duration: 4 days
Mash: Tahona & Roller Mill split
Fermentation: Proprietary yeast in wood containers with fibers
Distillation: 2x in Copper Pots
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Six months in stainless steel
TAPATIO BLANCO 110
ABOUT
Tapatio Blanco 110 is made with 100% estate grown blue agave from the highlands of Jalisco. The agave's are harvested between 6-8 years of maturity, slowly baked four days in brick ovens, then crushed to extract the mosto. Fermented by an 80-year old yeast culture in wood containers with fibers. Double-distilled in copper pot stills and aged 6 months in stainless steel.
TASTING NOTES
Nose: Raw Agave (herbaceous), white pepper, citrus and mint.
Palate: Cooked Agave, slightly smoky, pepper, anise, cinnamon and apple.
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Origin: Arandas, Jalisco
Mezcalero: Carlos Camarena
Region: Highlands, Jalisco
Maguey: 100% Tequilaña
Agave Species: Agave Angustifolia
Age of Maguey: 6-8 years
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Class: Tequila Blanco
Oven: Brick Oven
Fuel Source: Steam
Roast Duration: 4 day
Mash: Tahona & Roller Mill split
Fermentation: Proprietary yeast in wood containers with fiber
Distillation: 2x in Copper Pots
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Six months in stainless steel
TAPATIO REPOSADO
ABOUT
Tapatio Reposado is made with 100% estate grown blue agave from the highlands of Jalisco. The agave's are harvested between 6-8 years of maturity, slowly baked four days in brick ovens, then crushed to extract the mosto. Fermented by an 80-year old yeast culture in wood containers with fibers. Double-distilled in copper pot stills. Aged 6-8 months in Jim Beam American oak barrels.
TASTING NOTES
Nose: Fruity, cooked Agave, apple, pear, vanilla and caramel.
Palate: Cooked agave, herbal, pepper, slightly smoked with notes of caramel, cocoa, vanilla and nuts.
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Origin: Arandas, Jalisco
Mezcalero: Carlos Camarena
Region: Highlands, Jalisc
Maguey: 100% Tequilaña
Agave Species: Agave Angustifolia
Age of Maguey: 6-8 years goes here
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Class: Tequila Blanco
Oven: Brick Oven
Fuel Source: Steam
Roast Duration: 4 day
Mash: Tahona & Roller Mill split
Fermentation: Proprietary yeast in wood containers with fiber
Distillation: 2x in Copper Pots
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Six - Eight months in Jim Beam barrels.
TAPATIO AÑEJO
ABOUT
Tapatio Añejo is made with 100% estate grown blue agave from the highlands of Jalisco. The agave's are harvested between 6-8 years of maturity, slowly baked four days in brick ovens, then crushed to extract the mosto. Fermented by an 80-year old yeast culture in wood containers with fibers. Double-distilled in copper pot stills and aged 18 months in Jim Beam barrels.
TASTING NOTES
Nose: Cooked agave, crème Brulée, vanilla and caramel that give way to subtle aromas of cinnamon, red pepper and spices.
Palate: Cooked Agave, cocoa and vanilla combined with pepper, walnut, berries and woody notes.
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Origin: Arandas, Jalisco
Mezcalero: Carlos Camarena
Region: Highlands, Jalisco
Maguey: 100% Tequilaña
Agave Species: Agave Angustifolia
Age of Maguey: 6-8 years
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Class: Tequila Blanco
Oven: Brick Oven
Fuel Source: Steam
Roast Duration: 4 days
Mash: Tahona & Roller Mill spli
Fermentation: Proprietary yeast in wood containers with fibers
Distillation: 2x in Copper Pots
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Eighteen months in Jim Beam barrels
TAPATIO EXCELENCIA XA
ABOUT
Tapatio XA is made with 100% estate grown blue agave from the highlands of Jalisco. The agave's are harvested between 6-8 years of maturity, slowly baked four days in brick ovens, then crushed to extract the mosto. Fermented by an 80-year old yeast culture in wood containers with fibers. Double-distilled in copper pot stills and aged 48 months in deep charred virgin American oak.
TASTING NOTES
Nose: Vanilla, maple, caramel and apple, which perfectly complement the intense cooked agave, roasted peppers, cinnamon and spice aromas.
Palate: Cake, spices, brown sugar, chocolate, vanilla and caramel, nuts and light spices with the creamy taste of oak.
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Origin: Arandas, Jalisco
Mezcalero: Carlos Camarena
Region: Highlands, Jalisco
Maguey: 100% Tequilaña
Agave Species: Agave Angustifolia
Age of Maguey: 6-8 years
-
Class: Tequila Blanco
Oven: Brick Oven
Fuel Source: Steam
Roast Duration: 4 days
Mash: Tahona & Roller Mill split
Fermentation: Proprietary yeast in wood containers with fibers
Distillation: 2x in Copper Pots
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Forty Eight months in deep charred virgin American oak.