Review: Aman Tequila Blanco
Aman Tequila was founded by Gerardo Madrigal, a former Mathematics Professor at East Los Angeles College. Gerardo’s parents immigrated to Los Angeles from Nayarit Mexico in 1972 and they worked packing meat and shrimp for 30 years. On a family trip back to Mexico at age 9 Gerardo fell in love with the soils of Nayarit and the millions of blue agave plants. After acquiring a 6.35 hectare plot of land in Nayarit he began planting agave in 2014. He later built the first distillery in Nayarit Mexico. Aman Tequila is made by Master Distiller Hector Davalos at Hacienda Capellania. Hector’s father was a Chemical Engineer who worked at Tequila El Viejito for 25 years, and later partnered with Maestro Alcaraz Master Distiller for Patron for 15 years. Aman Tequila Blanco is made from 100% agave grown at a 3933 elevation in Nayarit. The agave is cooked in autoclave ovens and open air fermented in stainless tanks. After a double distillation the spirit is proofed with alkaline spring water. The aroma leads with vanilla and cooked agave. Additional time brings out vanilla cake, fruit notes, and pepper on the back side. The sweet citrus, vanilla, and herbal agave entry builds to a roasted bell pepper, lemon, vanilla pudding, and a hint of caramel peak. It fades with lemon and vanilla and finishes with lemon peel, cooked agave, and jalapeno pepper.
NOM: 1545
40% Alcohol
Agave Region: Nayarit Valley
Score: 90
Award: Silver Medal