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Tequila Cabal AƱejo (Gold Label) Limited Edition
The final destination of the fruity Blanco ā a well-aged AƱejo Tequila.Ā
Cabal, stemming from the Spanish wordĀ "caballero"Ā orĀ "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal. They've been earning it sinceĀ 1911, tending their agave fields in Amatitan, treating each plant with theĀ utmost care and respect.Ā It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piƱas or hearts, pouring their love into the land under the watchful eye of Maestro JimadorĀ Eduardo S. Lara.Ā More than a century of tradition over there can only translate into one thing:Ā utterly delicious Tequila, done the right way.
Built in 1911, theĀ 32-ton brick ovenĀ is a remnant of days past and another reminder of theĀ traditionĀ behind Tequila Cabal. The piƱas are cooked forĀ 42 hours,Ā before being naturally fermented for 3 days. Then Maestro TequileroĀ Alvaro MontesĀ distills the juice twice using a 5-tank distillation process. Afterwards, the fruity and herbal Tequila goes intoĀ American white oak barrelsĀ for 18 months, letting the oak work its magic in an environment with controlled light and temperature. The resulting liquid is a testament to the art of the Jimadores and Tequileros ā one that has developed fromĀ centuries of traditionĀ andĀ love for the land.Ā
Cabal, stemming from the Spanish wordĀ "caballero"Ā orĀ "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal. They've been earning it sinceĀ 1911, tending their agave fields in Amatitan, treating each plant with theĀ utmost care and respect.Ā It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piƱas or hearts, pouring their love into the land under the watchful eye of Maestro JimadorĀ Eduardo S. Lara.Ā More than a century of tradition over there can only translate into one thing:Ā utterly delicious Tequila, done the right way.
Built in 1911, theĀ 32-ton brick ovenĀ is a remnant of days past and another reminder of theĀ traditionĀ behind Tequila Cabal. The piƱas are cooked forĀ 42 hours,Ā before being naturally fermented for 3 days. Then Maestro TequileroĀ Alvaro MontesĀ distills the juice twice using a 5-tank distillation process. Afterwards, the fruity and herbal Tequila goes intoĀ American white oak barrelsĀ for 18 months, letting the oak work its magic in an environment with controlled light and temperature. The resulting liquid is a testament to the art of the Jimadores and Tequileros ā one that has developed fromĀ centuries of traditionĀ andĀ love for the land.Ā
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From $32.70
Original: $108.99
-70%Tequila Cabal AƱejo (Gold Label) Limited Editionā
$108.99
$32.70Tequila Cabal AƱejo (Gold Label) Limited Edition
The final destination of the fruity Blanco ā a well-aged AƱejo Tequila.Ā
Cabal, stemming from the Spanish wordĀ "caballero"Ā orĀ "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal. They've been earning it sinceĀ 1911, tending their agave fields in Amatitan, treating each plant with theĀ utmost care and respect.Ā It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piƱas or hearts, pouring their love into the land under the watchful eye of Maestro JimadorĀ Eduardo S. Lara.Ā More than a century of tradition over there can only translate into one thing:Ā utterly delicious Tequila, done the right way.
Built in 1911, theĀ 32-ton brick ovenĀ is a remnant of days past and another reminder of theĀ traditionĀ behind Tequila Cabal. The piƱas are cooked forĀ 42 hours,Ā before being naturally fermented for 3 days. Then Maestro TequileroĀ Alvaro MontesĀ distills the juice twice using a 5-tank distillation process. Afterwards, the fruity and herbal Tequila goes intoĀ American white oak barrelsĀ for 18 months, letting the oak work its magic in an environment with controlled light and temperature. The resulting liquid is a testament to the art of the Jimadores and Tequileros ā one that has developed fromĀ centuries of traditionĀ andĀ love for the land.Ā
Cabal, stemming from the Spanish wordĀ "caballero"Ā orĀ "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal. They've been earning it sinceĀ 1911, tending their agave fields in Amatitan, treating each plant with theĀ utmost care and respect.Ā It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piƱas or hearts, pouring their love into the land under the watchful eye of Maestro JimadorĀ Eduardo S. Lara.Ā More than a century of tradition over there can only translate into one thing:Ā utterly delicious Tequila, done the right way.
Built in 1911, theĀ 32-ton brick ovenĀ is a remnant of days past and another reminder of theĀ traditionĀ behind Tequila Cabal. The piƱas are cooked forĀ 42 hours,Ā before being naturally fermented for 3 days. Then Maestro TequileroĀ Alvaro MontesĀ distills the juice twice using a 5-tank distillation process. Afterwards, the fruity and herbal Tequila goes intoĀ American white oak barrelsĀ for 18 months, letting the oak work its magic in an environment with controlled light and temperature. The resulting liquid is a testament to the art of the Jimadores and Tequileros ā one that has developed fromĀ centuries of traditionĀ andĀ love for the land.Ā
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Description
The final destination of the fruity Blanco ā a well-aged AƱejo Tequila.Ā
Cabal, stemming from the Spanish wordĀ "caballero"Ā orĀ "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal. They've been earning it sinceĀ 1911, tending their agave fields in Amatitan, treating each plant with theĀ utmost care and respect.Ā It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piƱas or hearts, pouring their love into the land under the watchful eye of Maestro JimadorĀ Eduardo S. Lara.Ā More than a century of tradition over there can only translate into one thing:Ā utterly delicious Tequila, done the right way.
Built in 1911, theĀ 32-ton brick ovenĀ is a remnant of days past and another reminder of theĀ traditionĀ behind Tequila Cabal. The piƱas are cooked forĀ 42 hours,Ā before being naturally fermented for 3 days. Then Maestro TequileroĀ Alvaro MontesĀ distills the juice twice using a 5-tank distillation process. Afterwards, the fruity and herbal Tequila goes intoĀ American white oak barrelsĀ for 18 months, letting the oak work its magic in an environment with controlled light and temperature. The resulting liquid is a testament to the art of the Jimadores and Tequileros ā one that has developed fromĀ centuries of traditionĀ andĀ love for the land.Ā
Cabal, stemming from the Spanish wordĀ "caballero"Ā orĀ "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal. They've been earning it sinceĀ 1911, tending their agave fields in Amatitan, treating each plant with theĀ utmost care and respect.Ā It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piƱas or hearts, pouring their love into the land under the watchful eye of Maestro JimadorĀ Eduardo S. Lara.Ā More than a century of tradition over there can only translate into one thing:Ā utterly delicious Tequila, done the right way.
Built in 1911, theĀ 32-ton brick ovenĀ is a remnant of days past and another reminder of theĀ traditionĀ behind Tequila Cabal. The piƱas are cooked forĀ 42 hours,Ā before being naturally fermented for 3 days. Then Maestro TequileroĀ Alvaro MontesĀ distills the juice twice using a 5-tank distillation process. Afterwards, the fruity and herbal Tequila goes intoĀ American white oak barrelsĀ for 18 months, letting the oak work its magic in an environment with controlled light and temperature. The resulting liquid is a testament to the art of the Jimadores and Tequileros ā one that has developed fromĀ centuries of traditionĀ andĀ love for the land.Ā
