Calle 23 is the brainchild of Sophie Decobecq, a French born biochemist and engineer. Sophie has been living in Mexico for the past 15 years and her love for agave and Tequila never stops growing.
It all began in 1999 when Sophie moved to Mexico, where step by step she started to enter the world of Tequila. It was in 2003 when she started working on her very own project, which would later become Calle 23.
Calle 23 Tequila is produced in San Pancho 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 – fruity, round and spicy.
Calle 23 work closely with agaveros (agave growers), who allow their plants to reach full maturity before they’re harvested, by hand. The agave plants are carefully cooked in stainless steel autoclaves, before they’re milled to extract the fermentable juices.
The juices are then fermented in stainless steel tanks and double distilled in steel pots, with copper serpentine inside the still. The yeasts used differs between each style of tequila.
For Calle 23 Reposado, one yeast is in common with the Blanco and Añejo and one yeast is different, in order to enhance the balance between agave and spiciness.
The tequila is aged in ex Jack Daniel’s barrels for approximately 8 months. The time spent in barrel is decided according to regular tastings of the tequilas in the cave.
100% Blue Agave