Written by Blair Frodelius for GoodSpiritNews.com
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Selected excerpts from the article
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While most mass-produced tequilas are made using the sweeter Jalisco highlands agave, Chava, Craun and Lutz chose the more traditional Zona Valles terroir in the Jalisco lowlands. This region produces extremely limited quantities of Blue Weber Agave, and its mineral-rich volcanic soil, known as tierra negra, imparts more sophisticated, savory notes to the tequila.
A true standout of a reposado.
The finish is medium long, with a gently softening sweet fade. A remarkably sophisticated expression for a young tequila.
