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This tequila is aged for at least a year in barrels not to exceed 600 liters. Any type of wood is acceptable, but ex-bourbon barrels are most common. Anejo tequilas are also known as "aged" or "extra aged".
The Tequilana Weber Blue Agave plant is the core and essence of Cabo Wabo Tequila. Harvested between 8 and 12 years, the Agave is cooked in stone steam-heated ovens, and then smashed and ground to remove the Agave nectar. Fermentation follows and is completely natural, with no chemicals added. Cabo Wabo Tequila is then distilled twice to remove impurities and refine the aroma and alcohol content. Blanco Tequila goes straight to bottling, whereas Reposado Tequila is aged between 3 to 12 months, and the Anejo Tequila is aged from 1 to 5 years. The Tequila is bottled in unique, hand blown artisan glass bottles.
Cabo Wabo was founded in 1996 by rock musician Sammy Hagar, who wanted his own brand to serve at his cantina in Cabo San Lucas. He partnered with a traditional distillery that prides itself on tried and true methods of tequila production. Sammy is no longer affiliated with the brand after selling all his stakes to the Gruppo Campari brand.
2015 Beverage Tasting Institute – Gold (95 Points)
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