Made in the actual town of Tequila, the team behind UWA triple-distill the tepache (juice) from 100% blue weber agave in small batches and dilute with volcanic spring water. The waste pinas from production are used to make paper, and the fibres post-pressing are used as fertiliser back out in the agave fields. Cyclical!
UWA recommends trying the Blanco in a Margarita, or even with tonic.
Earthy agave notes shine through this blanco expression, along with orange, mango and other tropical fruit flavours.
As I understand it this is a Scottish company sending whisky barrels to Jalisco to age their tequila (although I'm assuming that aging is more a feature with the reposado?). All well and good when you consider that tequila aging often takes place in bourbon or even sherry casks. The problem is the end result- to my palate this is one weird tasting tequila, nothing compliments anything. But it is unique!
Ordered a bottle as I had tried it at the tequila fest in London and loved it. Wasn’t a fan of tequila and was more a gin drinker, but this with some tonic and a slice of grapefruit is amazing! Even on its own is unlike anything I’ve tried before
