Cabo Wabo Reposado Tequila is distilled twice and aged in oak barrels for anywhere from three months to a year. The Tequilana Weber Blue Agave plant is the core and essence of Cabo Wabo Tequila. Harvested at the peak of 8 to 12 years of age. the Agave is cooked in stone steam-heated fire pits, and then smashed and ground to collect the sweet Agave nectar. Fermentation follows and is completely natural, with no chemicals added. The final product is a Reposado tequila that both smooth and mature.
The Tequilana Weber Blue Agave plant is the core and essence of Cabo Wabo Tequila. Rooted, according to legend, by falling stars, thus manifested the plant's blue tint and its reach to the sky. Though it can be hastily exploited over its lifetime, the agave plant typically matures and is harvested by the wisest farmers between the ages of 8-12 years. Until then, it is respected, nourished, bronzed and guarded by growers holding it in the highest esteem.
Upon its harvest, an agave plant gives birth to the next generation through its "raizomas" or roots extensions, which are planted on new, but equally sacred, ground. The heart of the plant travels to the factory on its journey to becoming Cabo Wabo Tequila.
At the factory, stone steam-heated ovens cook the hearts. The baked and cooled agave core is then smashed and grinded, and its honey-like nectar is removed and stored for fermentation.
Fermentation follows and is completely natural, with no chemicals added.
The Distillation to 110 proof is a two-step process using pure spring and well water-
First, "Breakage" removes the larger impure particles to rid the bad, harsh flavor.
Second, "Rectification" purifies, refines and improves the aroma and alcohol content.
Aging occurs in oak barrels and varies to produce distinct varieties of Cabo Wabo:. Reposado is aged in oak barrels
from 3 to 12 months.
The fermented juice is then fine-tuned and regulated by our master tequila maker, and after that The Cabo Wabo Tequila is bottled in unique, hand-blown artisan glass bottles. Ultimate Spirits Challenge 2011 Chairman's Trophy. Wild agave and pineapple fill the nose. Very generous with the baked caramelized fruits rising on the palate balanced by notes of citrus zest and sea salt.