Calle 23 Blanco Tequila 100% Agave - 70CL

2000 metres above sea level in Mexico’s Jalisco state lie the Jalisco highlands and perhaps the world’s richest terroir for Blue Weber Agave. It was here that French ex-pat Sophie Decobecq founded Calle 23, distiller of some of Mexico’s finest tequila.  Using her background of Biochemistry and Engineering, over a six year period, Sophie gradually developed the legendary Calle 23 tequilas that the world enjoys today.  
European precision and French flair meets pristine Mexican Blue Agave and local craftsmanship for a match made in heaven. Jalisco’s highland tequilas are lighter, more floral and fruity than those from the lowlands and Calle 23’s are front and centre here. 

Calle 23 Blanco Tequila is a crisp, unaged 100% blue agave spirit bottled at 40% ABV in a standard 70 cl size. 

Tasting Notes

•    Nose: Ripe agave on the nose with notes of spearmint. 
•    Palate:  Apples and pears and herbal tones, combined with a soft, gentle, yet characterful mouthfeel.
•    Finish: Clean and lingering, fading with a touch of white pepper and herbal freshness.

Serving and Cocktail Suggestions

•    ** Neat or Chilled:** Sip slowly at a stable cool temperature to appreciate the pure, unmasked Highland agave character.
•    Classic Margarita: Mix with fresh lime juice and triple sec to let the crisp apple and mint notes pierce through the citrus.
•    Tequila Tonic: Pair with a premium Mediterranean tonic water and a slice of pink grapefruit for a refreshing, low-congenor long drink.

Food Pairing Suggestions

•    Ceviche: The bright citrus elements in fresh prawn or sea bass ceviche mirror the herbaceous crispness of the spirit.
•    Guacamole and Totopos: Rich avocado flavours balance the lively peppery kick and mineral finish of the tequila.
•    Grilled Chicken Tacos: Smoky, charred poultry with a squeeze of fresh lime complements the sweet, cooked agave core.

Distilling Methods

Seven to nine year old, mature blue Weber agave heats (piñas) are slowly cooked at low pressure in stainless steel autoclaves for seven hours, then left to cool for three hours to ensure the heart is perfectly cooked without overcooking the outer fibers. Following extraction via a roller mill, fermentation uses specialized proprietary yeasts isolated to emphasize pure agave expression, before a double distillation in traditional pot stills.