This beautifully aged spirit boasts notes of chocolate, toffee, salted caramel, black peppercorn, honey and vanilla.
On the nose, vanilla and caramel are enlivened by a hint of spice and underpinned by cooked agave. On the palate there is
a smooth harmony not unlike what shows in some very mature cognac.
NOM: 1438
TIME IN BARREL: 24 months in American Oak Bourbon Barrels
FERMENTATION: Open-air
OVEN TYPE: Stone/Brick
CRUSHING: Roller
DISTILLATION: Double
WATER SOURCE: Volcanic spring
QUALITY: Ultra-premium
AGAVE TYPE: 100% Blue Weber
REGION: 50/50 highland-lowland
ALCOHOL VOLUME: 40% Alc/Vol
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This award winning Mexican spirit boasts a delicious peppery fresh agave nose. It tastes soft, sweet and savoury with an exceptionally smooth spiced pineapple finish.
NOM: 1438
TIME IN BARREL: Unaged
FERMENTATION: Open-air
OVEN TYPE: Stone/Brick
CRUSHING: Roller
DISTILLATION: Double
WATER SOURCE: Volcanic spring
QUALITY: Ultra-premium
AGAVE TYPE: 100% Blue Weber
REGION: 50/50 highland-lowland
ALCOHOL VOLUME: 40% Alc/Vol.
Website: www.siempretequila.com
This beautifully aged spirit boasts notes oak, fruity undertones, honey and vanilla underpinned by cooked agave. On the palate there is a smooth harmony not unlike what shows in some very fine bourbons.
NOM: 1438
TIME IN BARREL: 6 months in Jack Daniels Barrels
FERMENTATION: Open-air
OVEN TYPE: Stone/Brick
CRUSHING: Roller
DISTILLATION: Double
WATER SOURCE: Volcanic spring
QUALITY: Ultra-premium
AGAVE TYPE: 100% Blue Weber
REGION: 50/50 highland-lowland
ALCOHOL VOLUME: 40% Alc/Vol.
There are well over 1500 different tequilas currently being produced in Mexico. Since our last añejo tasting, the popularity of 100% blue agave tequila’ has exploded with the ever-increasing awareness of premium reposados and añejos, and the development of a "new" expression of extra añejo.
Siempre Tequila Plata is distilled from 100% blue weber agave grown in the Los Altos (Highland) and Tequila Valley of Jalisco, Mexico. The agaves are harvested around 8 years after planting and slow-cooked in stone and brick ovens for around 3 days.
Siempre Tequila is distilled from 100% blue weber agave grown in the Los Altos (Highland) and Tequila Valley of Jalisco, Mexico. The agaves are harvested around 8 years after planting and slow-cooked in stone and brick ovens for around 3 days.
Siempre Tequila has been gaining traction in it’s incubation phase and has proven to be scalable with expansion underway in several new key markets.
Siempre is that rarest of tequila brands: One which is headquartered in Canada. The tequila of course comes from Mexico, specifically near the town of Jesus Maria in Jalisco’s Valle region — which, as the name implies, makes this a Lowlands-based spirit.