Lágrimas del Valle Tequila - 2022 El Chiqueño Reposado
About Lágrimas del Valle Tequila - 2022 El Chiqueño Reposado
Lagrimas del Valle is a new tequila designed to showcase how agave terroir influences a tequila's flavor and aroma. Presented in vintages from different “ranchos unicos” (single estates), this delicious agave spirit is available in extremely limited quantities. This is the second vintage produced at Cascahuin (NOM 1123) in El Arenal, Jalisco, with the first one selling out almost immediately.
Lagrimas del Valle translates to “Tears of the Valley” - evoking the tears that form both on a tasting glass from high quality agave spirits, as well as the “tears” or condensed spirits falling into the still, the transformation of agave into tequila itself.
Discover a new kind of tequila, crafted as an expression of the distinctiveness of a single estate (rancho unico) and the rich and unique flavors that are brought forth by the particularities of geographic location, including altitude, climate, and care. No year is the same. No place is the same. Thus each vintage carries with it its own “fingerprint” of flavor, taste, and experience.
Tasting Notes for Lágrimas del Valle Tequila - 2022 El Chiqueño Reposado
Cinnamon, sweet potato, caramel, chalk, mango skin, saline, oak sap, yellow flowers, a hint of white chocolate
The agaves (100% Azul, aka Blue Weber (Agave tequilana) are harvested from the El Chiqueno rancho in Amatitán, Jalisco.
El Chiqueño is located South of the Rio Santiago, near Amatitan, and settled in a low ravine (Barrancas). The low elevation and humid summers of the region create a microclimate rich in tropical fruits including mango, citrus, prickly pear, and ciruela plum. Though wide and flat to the eye, the valley features small but rolling hills with steep, short drop-offs which allow the agave to enjoy a bountiful saturation of rainwater with highly effective drainage—an ideal condition for cultivating complex, sugar-rich agave.
The harvested piñas used for this batch reach an impressive average sugar level of around 32 brix (the industry standard today is around 18–20). They are cooked in masonry steam ovens and crushed using a combination of 70% steel roller mill and 30% traditional stone tahona. The roller-mill-crushed agaves are fermented in stainless steel tanks; tahona-crushed agaves are fermented naturally using ambient yeast in open-air wooden tanks. Finally it. is distilled twice using stainless steel pot stills, and rested three months in ex-bourbon barrels.
750ml & 92 Proof
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Please drink responsibly. CA Residents: Proposition 65 Warning.
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