Calle 23 tequila is produced in Zapotlanejo from agaves from the Highland region of Jalisco (fields between Arandas and Tepatitlan). The Highlands region grows plants that produce the perfect tequila tasting profile that Calle 23 wanted to achieve.
Calle 23 tequila slowly cooks it’s agaves in stainless steel autoclaves for 7 hours. They then let the temperature drop down for 3 more hours, thereby cooking the heart of the agave and ensuring the outside of the plant is not overcooked or burnt
Sweet notes of vanilla and chocolate from the barrel aging, with a mocha coffee flavour throughout.