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If you’ve made your way into the world of agave, you’ve undoubtedly heard of, and learned about the Tahona - a wheel made of stone, weighing over a ton, used to crush agave fibers after they’ve been cooked. As the world of Tequila evolves, and so do its methods, some producers have decided to stay the course with this original production method, a homage and nod to traditions, and also the flavors that built this now booming industry.

Opinions on flavor profiles from tahona-made Tequila’s range, but for me, and the reason I’ve arranged these three together, I find flavors of cooked agave to be more present, rounder mouthfeel - sometimes with a little more salinity -, and notes of earth and minerals.  In the aromas I find wildflowers, vegetal notes like warm apples, and that creamy sweetness that one can only find in a distillery as the agaves are roasting. There is also a little bit of agave funk to them, reminiscent of butter on bread. Folks, this is what Tequila at its very essence, is.

Salud!

- Carolyn Kissick, Director of Education and Experience

Tequila Included in Flight (2 - 750mL and 1 - 700mL bottles):

• 1 Cascahuin Tahona Blanco (84 Proof)
• 1 Wild Common Blanco (84 Proof) - 
• 1 Siete Leguas Blanco (80 Proof) - 700mL

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