Review: San Matias Tahona Blanco Tequila
San Matias Tahona Blanco Tequila was launched December 2016. It was created to celebrate the 130th anniversary of the San Matias de Jalisco Distillery. This distillery also produces Corazon Tequila. When Don Delfino Gonzalez started producing Casa San Matias Tequila in 1886 he used a large stone wheel, called a tahona to crush the cooked agave. That same stone wheel is used to craft San Matias Tahona Blanco Tequila. It is made from 100% agave grown for 7-10 years in the red volcanic soil fields of the Highlands. The agave is slow baked in brick ovens for 48 hours and crushed by the same tahona stone used more than 100 years ago. The agave juice is fermented for 72 hours in pine wooded tanks and then double distilled at low temperatures in a 300 liter copper pot still by Master Distiller Rocio Rodriquez. The aroma is vanilla and buttery agave with a peppery citrus backing. The vanilla and fresh Highland agave entry has a soft oily mouth feel. Citrus flavor arrives building to a fresh vanilla cream softened citrus agave peak. It fades with vanilla agave, and finishes warm and peppery with mineral, licorice, and lemon peel. This is a very smooth and tasty tequila that delivers more vanilla flavor than any tequila I’ve tasted, and I’ve tasted quite a few. There is a sprinkle of pepper, and a touch of bitter taste on the finish that I attribute to the old school tahona stone process, which produces more flavor but, it is less efficient eliminating the bitter tasting agave fibers.
NOM: 1103
Region: Highlands
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Score: 91
Award: Gold Medal