92 Points Tasting Panel
One of the innovative features that Felipe built into his distillery was the ability to capture rainwater, so it can be used for distillation. Pasote is made with 40% rainwater, and 60% spring water. Although agave tends to get a lot of the credit for the aromas and flavors found in tequila, water is just as important. The quality of the water has a lot to do with the aromas and flavors found in the final product.
The agaves used in Pasote come from one of Felipe’s fields in the highlands of Jesus Maria. They are fully matured, cooked in traditional brick ovens, crushed using a mechanical tahona, fermented in stainless steel tanks, and then double-distilled in copper pot stills. The reposado and añejo are then aged in used bourbon barrels. In other words, Pasote is made using traditional production methods! This is one of the reasons why it has a character all its own.