Talk About Buzzed: This New Tequila Was Aged in Barrels Seasoned With Brewed Coffee

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Talk About Buzzed: This New Tequila Was Aged in Barrels Seasoned With Brewed Coffee
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Wake up and smell the tequila. ☕️🥃

founded by Mike Winters and produced at NOM 1522 in Jalisco, Mexico by master distiller Iliana Partida, the fourth-generation member of a tequila-making family. The agave piñas were fermented for three days, and the spirit was double distilled in alembic pot stills before maturation. Then comes the fun part—the tequila was first placed into ex-barrels for two months, and then put into coffee-seasoned barrels for an additional three months.

According to Winters, the intent behind this new tequila was to bring the worlds of tequila and coffee together in a new way that would make it stand out from other aged tequilas—and keep it additive free. “Bartenders in particular are driving the call for additive-free tequila, but struggle to find enough examples to fill a bar menu,” he said in a statement. This reposado has picked up coffee and bitter chocolate notes, but not because it’s a liqueur.

The coffee for this first batch came from an organic co-op in Chiapas, but the brand is working with a single family-owned farm for the next two batches, and the coffee will be available to purchase through the Quintaliza website soon. Sustainability is important to Quintaliza as well, so in addition to sourcing organically grown agave the leftover grounds from the barrels are being used to fertilize the agave fields and increase pH levels.

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