Medium dark amber color, with delightful light wood nuances. On the palate, it is smooth and gentle, yet full of character. The overall flavor experience is a concentrated agave taste, with hints of plantain banana, citrus, nuts, chocolate, orange, and a lingering aftertaste of dried fruit.
**PRODUCTION OF CALLE 23 SINGLE BARREL**
Calle 23 slow-cooks agave in a steel autoclave for 7 hours, followed by a gradual temperature reduction over the next 3 hours to avoid burning the outer layer. Fermentation uses steel tanks and different yeast strains for each tequila type, aiming for distinct profiles.
- Blanco employs two yeast strains to crystallize the delicate agave flavor.
- Reposado shares a yeast strain with blanco and añejo and another selected specifically for its mildly spicy flavor.
- In Añejo, wood aging is crucial, preserving key flavors from both reposado and blanco for recognition.
**CALLE 23 SINGLE BARREL TASTES OF:**
Medium dark amber color, with delightful light wood nuances. Smooth and gentle on the palate, yet full of character. Overall, it offers a concentrated agave taste, with hints of plantain banana, citrus, nuts, chocolate, orange, and a lingering aftertaste of dried fruit.
**CALLE 23**
Sophie Decobecq, born in Lille, France, in the late seventies, discovered her passion for biochemistry early on. After earning her degree, she ventured to Mexico, where she became captivated by 100% agave tequila and agave refinement. In 2000, she moved to South Africa, overseeing the production of local spirits made from African agaves. There, she met Julio Bermejo, the American tequila ambassador, who introduced her to San Francisco's world of bars and cocktail aficionados. Returning to Guadalajara, Mexico, in 2002, she immersed herself in the masculine world of tequila, initially as a consultant. By 2003, the idea for Calle 23 began to take shape, and Sophie carefully selected ingredients and compositions that matched her vision. Choosing highland agaves from Jalisco for their fruity and spicy character, the area of Zapotlanejo became the site for the rest of the process. Three years of hard work and numerous experiments later, she had her own tequila ready. Calle 23 emerged with three profiles: blanco, reposado, and añejo. The name "Calle 23" stems from a sign Sophie saw across the street the day she felt ready to say, "Now, my tequila is complete."
**PRODUCTION OF CALLE 23 SINGLE BARREL**
Calle 23 slow-cooks agave in a steel autoclave for 7 hours, followed by a gradual temperature reduction over the next 3 hours to avoid burning the outer layer. Fermentation uses steel tanks and different yeast strains for each tequila type, aiming for distinct profiles.
- Blanco employs two yeast strains to crystallize the delicate agave flavor.
- Reposado shares a yeast strain with blanco and añejo and another selected specifically for its mildly spicy flavor.
- In Añejo, wood aging is crucial, preserving key flavors from both reposado and blanco for recognition.
**CALLE 23 SINGLE BARREL TASTES OF:**
Medium dark amber color, with delightful light wood nuances. Smooth and gentle on the palate, yet full of character. Overall, it offers a concentrated agave taste, with hints of plantain banana, citrus, nuts, chocolate, orange, and a lingering aftertaste of dried fruit.
**CALLE 23**
Sophie Decobecq, born in Lille, France, in the late seventies, discovered her passion for biochemistry early on. After earning her degree, she ventured to Mexico, where she became captivated by 100% agave tequila and agave refinement. In 2000, she moved to South Africa, overseeing the production of local spirits made from African agaves. There, she met Julio Bermejo, the American tequila ambassador, who introduced her to San Francisco's world of bars and cocktail aficionados. Returning to Guadalajara, Mexico, in 2002, she immersed herself in the masculine world of tequila, initially as a consultant. By 2003, the idea for Calle 23 began to take shape, and Sophie carefully selected ingredients and compositions that matched her vision. Choosing highland agaves from Jalisco for their fruity and spicy character, the area of Zapotlanejo became the site for the rest of the process. Three years of hard work and numerous experiments later, she had her own tequila ready. Calle 23 emerged with three profiles: blanco, reposado, and añejo. The name "Calle 23" stems from a sign Sophie saw across the street the day she felt ready to say, "Now, my tequila is complete."