Released in September 2016, this blanco tequila is San Matias's first tequila made entirely with the tahona process. They use a tahona (large stone wheel) to "gently" crush the cooked piñas which were slow-cooked for 48 hours in brick ovens. The juice is fermented in pine vats before it is double-distilled in copper pot-stills. Bottled unaged at 40% ABV.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 4 parsed reviews.
Tasting neat. Wow what a nose. Sweet, pretty, very fruity..like candied mangoes and peaches and a little anise. Rich mouthfeel, agave nectar, tropical fruits, anise, soft black pepper. The finish is sweet, peppery, and a little tart Overall pretty smooth with just enough bite. The nose is amazing, and the taste isn't far behind. A very 'pretty' tequila with some complexity. My favorite Los Altos blanco to date.
Don’t drink much blancos but got a free sample of this and loved it. A great combination of sweet, spicy, vegetal, and briny olive agave flavors with a creamy mouthfeel and long finish.
Everything that is right with Tequila starts here and it's so good. Thanks for getting the Tahona back into production. Like to see others follow.
Why it’s oily tasting for ?! It’s offensive texture it’s not that smooth
Closest flavor profiles across the whole catalog.
