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Tequila Cabal Blanco
Smooth, bold, and traditional, this Tequila is the cornerstone of Cabal's Mexican deliciousness.
Cabal, stemming from the Spanish word "caballero" or "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal. They've been earning it since 1911, tending their agave fields in Amatitan, treating each plant with the utmost care and respect. It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piñas or hearts, pouring their love into the land under the watchful eye of Maestro Jimador Eduardo S. Lara. More than a century of tradition over there can only translate into one thing: utterly delicious Tequila, done the right way.
It's the massive 32-ton brick oven that first leaves its mark on the Tequila-to-be. Built in 1911, it's a remnant of days past and another piece of the traditional puzzle. The piñas are cooked for 42 hours, before being naturally fermented for 3 days. Then Maestro Tequilero Alvaro Montes distills the juice twice using a 5-tank distillation process. What better way to showcase the beautiful juice than the pure, unaged Blanco. The single-estate Tequila is the basis for all the Cabal expressions and features a floral, sweet, citrusy, and agave-forward profile that entices the senses.
Cabal, stemming from the Spanish word "caballero" or "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal. They've been earning it since 1911, tending their agave fields in Amatitan, treating each plant with the utmost care and respect. It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piñas or hearts, pouring their love into the land under the watchful eye of Maestro Jimador Eduardo S. Lara. More than a century of tradition over there can only translate into one thing: utterly delicious Tequila, done the right way.
It's the massive 32-ton brick oven that first leaves its mark on the Tequila-to-be. Built in 1911, it's a remnant of days past and another piece of the traditional puzzle. The piñas are cooked for 42 hours, before being naturally fermented for 3 days. Then Maestro Tequilero Alvaro Montes distills the juice twice using a 5-tank distillation process. What better way to showcase the beautiful juice than the pure, unaged Blanco. The single-estate Tequila is the basis for all the Cabal expressions and features a floral, sweet, citrusy, and agave-forward profile that entices the senses.
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Original: $50.99
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$15.30Tequila Cabal Blanco
Smooth, bold, and traditional, this Tequila is the cornerstone of Cabal's Mexican deliciousness.
Cabal, stemming from the Spanish word "caballero" or "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal. They've been earning it since 1911, tending their agave fields in Amatitan, treating each plant with the utmost care and respect. It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piñas or hearts, pouring their love into the land under the watchful eye of Maestro Jimador Eduardo S. Lara. More than a century of tradition over there can only translate into one thing: utterly delicious Tequila, done the right way.
It's the massive 32-ton brick oven that first leaves its mark on the Tequila-to-be. Built in 1911, it's a remnant of days past and another piece of the traditional puzzle. The piñas are cooked for 42 hours, before being naturally fermented for 3 days. Then Maestro Tequilero Alvaro Montes distills the juice twice using a 5-tank distillation process. What better way to showcase the beautiful juice than the pure, unaged Blanco. The single-estate Tequila is the basis for all the Cabal expressions and features a floral, sweet, citrusy, and agave-forward profile that entices the senses.
Cabal, stemming from the Spanish word "caballero" or "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal. They've been earning it since 1911, tending their agave fields in Amatitan, treating each plant with the utmost care and respect. It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piñas or hearts, pouring their love into the land under the watchful eye of Maestro Jimador Eduardo S. Lara. More than a century of tradition over there can only translate into one thing: utterly delicious Tequila, done the right way.
It's the massive 32-ton brick oven that first leaves its mark on the Tequila-to-be. Built in 1911, it's a remnant of days past and another piece of the traditional puzzle. The piñas are cooked for 42 hours, before being naturally fermented for 3 days. Then Maestro Tequilero Alvaro Montes distills the juice twice using a 5-tank distillation process. What better way to showcase the beautiful juice than the pure, unaged Blanco. The single-estate Tequila is the basis for all the Cabal expressions and features a floral, sweet, citrusy, and agave-forward profile that entices the senses.
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Description
Smooth, bold, and traditional, this Tequila is the cornerstone of Cabal's Mexican deliciousness.
Cabal, stemming from the Spanish word "caballero" or "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal. They've been earning it since 1911, tending their agave fields in Amatitan, treating each plant with the utmost care and respect. It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piñas or hearts, pouring their love into the land under the watchful eye of Maestro Jimador Eduardo S. Lara. More than a century of tradition over there can only translate into one thing: utterly delicious Tequila, done the right way.
It's the massive 32-ton brick oven that first leaves its mark on the Tequila-to-be. Built in 1911, it's a remnant of days past and another piece of the traditional puzzle. The piñas are cooked for 42 hours, before being naturally fermented for 3 days. Then Maestro Tequilero Alvaro Montes distills the juice twice using a 5-tank distillation process. What better way to showcase the beautiful juice than the pure, unaged Blanco. The single-estate Tequila is the basis for all the Cabal expressions and features a floral, sweet, citrusy, and agave-forward profile that entices the senses.
Cabal, stemming from the Spanish word "caballero" or "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal. They've been earning it since 1911, tending their agave fields in Amatitan, treating each plant with the utmost care and respect. It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piñas or hearts, pouring their love into the land under the watchful eye of Maestro Jimador Eduardo S. Lara. More than a century of tradition over there can only translate into one thing: utterly delicious Tequila, done the right way.
It's the massive 32-ton brick oven that first leaves its mark on the Tequila-to-be. Built in 1911, it's a remnant of days past and another piece of the traditional puzzle. The piñas are cooked for 42 hours, before being naturally fermented for 3 days. Then Maestro Tequilero Alvaro Montes distills the juice twice using a 5-tank distillation process. What better way to showcase the beautiful juice than the pure, unaged Blanco. The single-estate Tequila is the basis for all the Cabal expressions and features a floral, sweet, citrusy, and agave-forward profile that entices the senses.
