|Sophie Decobecq left her home country of France to pursue a career in the tequila industry and in Mexico further explored fermentation, expanding on her prior knowledge of biochemical processes. Calle 23 tequilas are made with specifically chosen yeast strains, the reposado being fermented with a different culture to that of the blanco and anejo. The agaves are harvested from the areas between Tepatitlan and Arandas, the highlands of Jalisco.
|Los Altos de Jalisco
|1800 - 2100m
|Stainless steel/copper pot still, double distilled