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- Category Tequila
- Country Mexico
- Region Jalisco
- Distillery Calle 23
- Style Tequila Blanco
- Alcohol 49.3%*
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herbs -
agave -
citrus -
soft -
fruit -
apple -
pear -
lingering -
smooth
The first ever 100% Criollo agave Tequila.
Sophie Decobecq is a hell of an impressive lady. A French woman who came to Mexico to study biochemistry and engineering, she’s bold but also very relatable: she loved this agave-forward Spirit so much, she simply decided to make her own. Her background came in handy and today, Sophie makes premium authentic Tequila from agave that grows in the Los Altos de Jalisco region. The agave hearts are harvested by skilled jimadoros after 7-9 years before the hearts are cooked in stainless steel ovens and double distilled in pot stills.
The inspiration for this limited and unique Tequila came to Sophie when she was expecting her first child. Calle 23 Criollo Blanco Tequila is the first Tequila ever made exclusively from Criollo blue agave. This type of agave stays small and sweet even after it’s matured, which is rare. The distilled Spirit is “married” with locally sourced pure spring water that brings it to exactly 49.4% ABV, which is an unusual proof for Tequila but Sophie says it delivers the purest expression of Criollo agave flavors. We adore this special creation for its soft and gentle nature that’s complimented by a strong character. Just like Sophie, we’d imagine.
- Category Tequila
- Country Mexico
- Region Jalisco
- Distillery Calle 23
- Style Tequila Blanco
- Alcohol 49.3%*
Appearance / Color
Crystal clear
Nose / Aroma / Smell
Herbaceous with cooked agave and a hint of citrus.
Flavor / Taste / Palate
Soft and gentle yet bold with agave, fruits, Granny Smith apples, and pears.
Finish
Lingering
Flavor Spiral TM
About the Flavor Spiral
What does Calle 23 Criollo Blanco Tequila taste like?
Back to flavor spiral
The Flavor Spiral™ shows the most common flavors that you'll taste in Calle 23 Criollo Blanco Tequila and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.
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herbs -
agave -
citrus -
soft -
fruit -
apple -
pear -
lingering -
smooth
Calle 23
Criollo Blanco Tequila
Dog Dogson's
Smartass corner
Tequila is made from one type of agave, Blue agave. Each of these plants takes at least 6 years, more likely a year or two longer to mature.
Tequila goes bad with time! Once you open a bottle of Tequila, you better be in the mood to drink it. Generally, you have one to two months before oxidation and evaporation diminish the quality of the Tequila and destroy the Agave flavor profile.
If the Tequila bottle label does not state that it’s manufactured from 100% Blue Agave, then, by default, that Tequila is a Mixto (manufactured from 51% Blue Agave).
Tequila is like Champagne or Cognac. It has a Denomination of Origin, meaning it can only be produced in the Jalisco State, Mexico.
Tequila goes bad with time. Once you open a bottle of Tequila, you better be in the mood to drink it. Generally, you have one to two months before oxidization and evaporation diminish the Tequila quality and destroy the Agave flavor profile.
There are over 136 species of Agave. For Tequila to be officially called “Tequila,” it must be comprised of at least 51% of the Blue Weber Agave species.
Similar drinks
Dog Dogson's
Smartass corner
Tequila is made from one type of agave, Blue agave. Each of these plants takes at least 6 years, more likely a year or two longer to mature.
Tequila goes bad with time! Once you open a bottle of Tequila, you better be in the mood to drink it. Generally, you have one to two months before oxidation and evaporation diminish the quality of the Tequila and destroy the Agave flavor profile.
If the Tequila bottle label does not state that it’s manufactured from 100% Blue Agave, then, by default, that Tequila is a Mixto (manufactured from 51% Blue Agave).
Tequila is like Champagne or Cognac. It has a Denomination of Origin, meaning it can only be produced in the Jalisco State, Mexico.
Tequila goes bad with time. Once you open a bottle of Tequila, you better be in the mood to drink it. Generally, you have one to two months before oxidization and evaporation diminish the Tequila quality and destroy the Agave flavor profile.
There are over 136 species of Agave. For Tequila to be officially called “Tequila,” it must be comprised of at least 51% of the Blue Weber Agave species.
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