| Cabo Wabo Anejo 750ml|
Cabo Wabo Anejo Tequila, Mexico - Sammy Haggar's Tequila Brand - The Distillation to 110 proof is a two-step process using pure spring and well water- First, "Breakage" removes the larger impure particles to rid the bad, harsh flavor. Second, "Rectification" purifies, refines and improves the aroma and alcohol content. Aging occurs in oak barrels and varies to produce distinct varieties of Cabo Wabo: Anejo(Milenia) is Aged from 1 year to 5 years in oak barrels. The Cabo Wabo Tequila is bottled in unique, hand-blown artisan glass bottles.
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Cabo Wabo is a nightclub and restaurant in Cabo San Lucas, Mexico, owned by Sammy Hagar of Van Halen and Montrose fame. The restaurant derives its name from the song of the same name off of Van Halen's 1988 album OU812.
Produced for rock singer Sammy Hagar, Cabo Wabo is an extremely smooth tequila that is perfect in margaritas or straight up with a wedge of lime.
Tequila is usually bottled in one of five categories:
* oro ("gold") unaged tequila which is "joven y abogado" (young and adulterated) which means that caramel, fructose, glycerin and wood flavoring can be added to resemble aged tequila * aħejo ("aged" or "vintage") û aged minimum 1 year but less than 3 years in oak barrels
* maduro ("mature," "ultra-aged," or "vintage") û aged minimum 3 year in oak barrels This is a new category which was established in March 2006, represented on the bottles as "Extra Aħejo".
The aging process changes the color of tequila, but the liquid can sometimes be colored with caramel to show a darker color, indicative of a longer aging process; aħejos tend to be darker, the reposados slightly less dark, while the platas are not colored at all.[citation needed
It is a common misconception that some tequilas contain a 'worm' in the bottle. Only certain mezcals, usually from the state of Oaxaca, are ever sold con gusano, and that only began as a marketing gimmick in the 1940s. The worm is actually the larval form of the moth Hypopta agavis that lives on the agave plant. Finding one in the plant during processing indicates an infestation and, correspondingly, a lower quality product. (Note: for more information on how tequila is made, see mezcal.) However this misconception continues, and even with all the effort and marking to represent Tequila as a premium -- similar to the way Cognac is viewed in relation to brandy -- there are some opportunist producers for the shooters and fun market who blur these boundaries
1 part DeKuyper Sour Apple Pucker
1 part Tequila
1 part Lime Juice
1-1/2 parts Sweet and Sour Mix
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