Siete Leguas Reposado
$58.00
Aroma: oak, citrus, vanilla, black pepper
Palate: black pepper, oak, citrus, vanilla, caramel
Siete Leguas, named after the horse belonging to Pancho Villa, is a Highlands tequila from Atotonilco El Alto. Agave piñas are harvested, cooked in ovens, and then pressed by either a mule-driven tahona or shredded by more contemporary techniques. The aguamiel (honey-water) is then fermented and distilled. The reposado expression is aged for eight months in white oak barrels.
Siete Leguas is one of the few brands made in its own dedicated distillery (NOM 1120), located in Atotonilco el Alto, Jalisco. They have been in production for 65-years and still use some old school methods. They crush their agave with a tahona, or stone crushing method, and a roller mill. Then they ferment the juices with and without agave fibers, and cook in traditional stone/brick ovens to achieve their flavor profile.
NOM: 1120,
AGAVE TYPE: Tequilana Weber,
AGAVE REGION: Jalisco (Los Altos),
REGION: Jalisco (Ciénega),
COOKING: Stone/Brick Ovens,
EXTRACTION: Tahona, Roller Mill,
WATER SOURCE: Natural spring water,
FERMENTATION: 100% agave, Stainless steel tanks, Open-air fermentation, Fermentation with fibers, Fermentation without fibers,
DISTILLATION: 2x distilled,
STILL: Copper Pot,
AGING: American White Oak barrels, Used barrels, Bourbon barrels,
ABV/PROOF: 40% abv (80-proof)
OTHER: Screw top, Blended batches
Palate: black pepper, oak, citrus, vanilla, caramel
Siete Leguas, named after the horse belonging to Pancho Villa, is a Highlands tequila from Atotonilco El Alto. Agave piñas are harvested, cooked in ovens, and then pressed by either a mule-driven tahona or shredded by more contemporary techniques. The aguamiel (honey-water) is then fermented and distilled. The reposado expression is aged for eight months in white oak barrels.
Siete Leguas is one of the few brands made in its own dedicated distillery (NOM 1120), located in Atotonilco el Alto, Jalisco. They have been in production for 65-years and still use some old school methods. They crush their agave with a tahona, or stone crushing method, and a roller mill. Then they ferment the juices with and without agave fibers, and cook in traditional stone/brick ovens to achieve their flavor profile.
NOM: 1120,
AGAVE TYPE: Tequilana Weber,
AGAVE REGION: Jalisco (Los Altos),
REGION: Jalisco (Ciénega),
COOKING: Stone/Brick Ovens,
EXTRACTION: Tahona, Roller Mill,
WATER SOURCE: Natural spring water,
FERMENTATION: 100% agave, Stainless steel tanks, Open-air fermentation, Fermentation with fibers, Fermentation without fibers,
DISTILLATION: 2x distilled,
STILL: Copper Pot,
AGING: American White Oak barrels, Used barrels, Bourbon barrels,
ABV/PROOF: 40% abv (80-proof)
OTHER: Screw top, Blended batches
Siete Leguas Reposado
$58.00
Invalid password
Enter