Destilado de Agave Blanco 'Chato'

• Destilado de Agave produced in Amatitán, Jalisco
• Maestro Tequilero Claudio Jimenez Hernandez
• 100% Chato (Agave angustifolia)
• Steam cooked in a 150-year-old brick oven
• Mechanically milled 
• Open fermented for 7 days in stainless steel
• Distilled twice: first pass in a small stainless steel pot still, second pass on a larger copper pot still
• Rested 45 days in steel before bottling
• Aromatics of black bean dip, roasted apple, candy corn, salted caramel, melted butter, and yam; the palate bursts with green herbs, sweet peppers, egg custard, coriander, and a hint of cinnamon and almond
• 46% ABV

Chato is a subvarietal of A. angustifolia endemic to Jalisco—one of many types of agave historically used to make tequila. Commonly known in Oaxaca as Espadín, this is the first Chato to be imported to the US from the heart of tequila country.

Tasting Notes

One of the benefits of working outside of the classification of tequila is having the ability to continue working with other agave varietals besides Azul (Agave tequilana), as distillers in Jalisco have for many generations. Chato is a subvarietal of Agave angustifolia endemic to the state. Though A. angustifolia is commonly known in Oaxaca as Espadín, there are more than twelve additional subvarietals distinctly identified in Jalisco, several of which were among the many different types of agave once commonly used in the production of tequila. To our knowledge, this is the first Chato to be imported to the US from the heart of tequila country. 46% ABV