Review: Cantera Negra Tequila Silver
Cantera Negra translates to Black Quarry. The journey of Cantera Negra Tequila starts November 2006 when Lance Gildner won a fishing tournament in Los Cabos. He celebrated at a local bar where he tasted a very special tequila. He asked the owner what the name of the tequila was so he could purchase when he returned to the US. The bar owner told him it was a secret. It took 9 years when in October of 2015 Lance with the help of local friends was able to identify the tequila. Less than a week later he met with the Becherano family and left with an exclusive license to import the tequila to the US. Don Alberto Becherano began making tequila around 1985 as a hobby. He spent more than a decade perfecting his proprietary method of making tequila. Cantera Negra Silver is made from 100% blue agave grown in the highland region and deep well water. The agave is cooked in autoclaves and fermented in stainless steel tanks. The aroma leads with vanilla, citrus, and buttery agave. The sweet cooked agave and mineral entry builds to a citrus, tropical fruit, cooked agave, and vanilla peak. It fades with mineral and earthy agave and finishes with citrus peel, vanilla, and black pepper. While several tequilas are made with deep well water, I’ve never tasted another tequila with as much natural mineral well water taste as Cantera Negra Silver.
NOM: 1554
Agave Region: Highland
40% Alcohol
Score: 89
Award: Silver Medal