Review: Celaya Tequila Blanco
Celaya Tequila was founded by brothers and former NFL Pro Bowl tackles Ryan and Matt Kalil. The brothers were inspired by years of stories told to them about their Great Grandfather Jose Celaya. Jose was born in 1855 and he cultivated his own agave and crafted his own homemade tequila in Sonora Mexico. The brothers partnered with Destiladora del Valle de Tequila to create their tequila. It is made from a 50/50 blend of highland and lowland grown agave. The agave is split into equal portions and cooked using two distinct processes. The first batch in an autoclave. The second in traditional hornos for up to 54 hours. The extracted juice is fermented with naturally occurring yeast for up to 60 hours then double distilled. Each of the three Celaya expressions is sold in beautifully designed blown glass bottles. The aroma leads with herbal agave. Additional time brings out citrus and mint. The sweet agave entry is joined by herbal agave and citrus building to a sweet agave caramel peak. It fades with vanilla, and roasted agave, and finishes with citrus, agave, mineral, a sprinkle of white pepper, and a hint of mint.
NOM: 1438
Region: Highland and Lowland Agave
40% Alcohol
Score: 93
Award: Gold Medal