Destilado De Agave, Blanco 'Chato', Caballito Cerrero

• Destilado de Agave produced in Amatitán, Jalisco • Maestro Tequilero Javier Jiménez Vizcarra • 100% Chato (Agave angustifolia) • Steam cooked in a 150-year-old brick oven • Mechanically milled  • Open fermented for 7 days in stainless steel • Distilled twice: first pass in a small stainless steel pot still, second pass on a larger copper pot still • Rested 45 days in steel before bottling • Aromatics of black bean dip, roasted apple, candy corn, salted caramel, melted butter, and yam; the palate bursts with green herbs, sweet peppers, egg custard, coriander, and a hint of cinnamon and almond • 46% ABV Chato is a subvarietal of A. angustifolia endemic to Jalisco—one of many types of agave historically used to make tequila. Commonly known in Oaxaca as Espadín, this is the first Chato to be imported to the US from the heart of tequila country.