El Mayor Reposado is rested in white oak barrels for a minimum of 9 months. This gives the tequila an elegantly structured, balanced taste with a remarkably smooth finish.
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Mala Vida & Dos Artes come together to craft this unique collectors edition: Mala Vida Extra Añejo / Dos Artes Limited Edition Calavera. Our tequila has been aged 50 months in American and French oak casks, poured in an exclusively decorated bottle by Dos Artes for Mala Vida. 2,150 ceramic bottles, numbered and painted by hand. Each bottle has been signed by Alex Gonzalez and Alvaro Molina, their creators, a true work of art.
The distinct wood flavor prevails, the notes of cooked agave, vainilla, nuts and hints of pepper leave the palate with a large body that prevails, soft to wallow, intense aroma. Deal to drink by itself, as an aperitif or digestive, it is recommended paired with soft dishes so as not to tarnish its characteristic wood flavor. You can also add ice to soften its intensity.
Highlights include a balance between hints of cooked agave and fruit, and added vainilla and caramel bring out the intensity of the oak. With a lingering taste, an intense aroma, and a well-rounded and full body. Ideal for drinking by itself, as an aperitif or digestif. It is recommended paired with dishes with complex, intense flavors. It also mixes well with juices, sparkling water, and soft drinks so that its intense characteristics stand out. It can also pair well with coffee lungo or espresso.
This product is reminiscent of the old-fashioned way of making tequila, with intense aromas and flavors, highlights of cooked agave, hints of citrus like grapefruit, and fruity notes like apple and cantaloupe. Spicy notes include clove and anise. Ideal for dinking by itself, as an aperitif or digestif. It is recommended paired with light foods like fish, seafood, or chicken, although its intensity also mixes well with complex flavors.
Our agaves are 100% Blue Weber, aged 7-9 years, from the rich clay soil of the Highlands of Jalisco, Mexico. SLOW COOKING: Our agave piñas are roasted in traditional brick ovens for 72 hours, while most others steam theirs for 7 hours.