The final destination of the fruity Blanco ― a well-aged Añejo Tequila.
Cabal, stemming from the Spanish word "caballero" or "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal. They've been earning it since 1911, tending their agave fields in Amatitan, treating each plant with the utmost care and respect. It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piñas or hearts, pouring their love into the land under the watchful eye of Maestro Jimador Eduardo S. Lara. More than a century of tradition over there can only translate into one thing: utterly delicious Tequila, done the right way.
Built in 1911, the 32-ton brick oven is a remnant of days past and another reminder of the tradition behind Tequila Cabal. The piñas are cooked for 42 hours, before being naturally fermented for 3 days. Then Maestro Tequilero Alvaro Montes distills the juice twice using a 5-tank distillation process. Afterwards, the fruity and herbal Tequila goes into American white oak barrels for 18 months, letting the oak work its magic in an environment with controlled light and temperature. The resulting liquid is a testament to the art of the Jimadores and Tequileros ― one that has developed from centuries of tradition and love for the land.