Detailed Description
Villa Lobos is made at La Alteña, the Camarena family’s distillery where only traditional production methods are employed. This starts with the hand-harvested agave cultivated on the family’s plantations in the Arandas highlands of Los Altos. The piña are slowly roasted in old traditional brick ovens and then crushed and rinsed with spring water to separate the agave juice from the fibre. This is slowly fermented using natural yeasts in large wooden fermentation tanks and the fermented juice then double distilled in copper pot stills. The distillate is then allowed to rest for six months in stainless-steel tanks before being either being bottled as blanco tequila, or moved into oak for an extended maturation.
Villa Lobos Añejo Tequila Tasting Notes
Nose: Herbaceous and lightly spicy, roast agave, saw scorched oak, sea salt, cinnamon, caramel and parma violet.
Palate: Roasted agave, caramel, vanilla, parma violet and peppery spice.
Finish: Light black pepper spice, vanilla fudge, butter and herbal caramel.
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