Agavista > BUEN VATO, Blanco, 70 cl, 38%

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Taste and Usage
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About the Production
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Color, aromas and taste.

Color

Transparent

Transparent

Aromas

Cooked Agave
Candied lemon peel
Baked camote
Pepper
Agave nutrition
Citrus
Green apple
Dried herbs

Taste

Intensity: 20.00%

Bitterness
Intensity: 30.00%

Sourness
Intensity: 10.00%

Umami
Intensity: 30.00%

Sweetness
Intensity: 10.00%

Saltiness

Food pairings

Pork
Beef
Fish
Seafood
Barbeque
Spicy food
Ice cream
Churros
Cheese
Baked fruits

Clear. Herbs, tar, smoky, citrus. Beginning relatively smooth with a medium body. Then pretty rough, herby with obvious smokiness. Exits and peppery with some sugar sweetness. A tough Blanco with an unusual character - a smoky not stored tequila is hard to find.

cocktail Best enjoyed as a digestive / Avec served cool (about 14 °C) in Riedel tequila glass.

Brand and creators

Buen Vato Creators

Mayra and Omar, Environmental Engineers

Brand Creators

BUEN VATO is founded by the environmental engineers at AliasSmith, a company that has been working distributing Mexican spirits across Europe since 2004. Due to our sincere concern of where we are heading regarding climate change and the inevitable negative impact of the production of our beloved Mexican spirits are doing, we wanted to create a brand that solely and entirely focused in only two things: taste and the less impact possible to the environment. This to prove all the sceptical wrong and show it is a good business to aim for sustainability. We are creating this brand together with our producers in who we invest great number of hours helping them achieve a high standard of sustainability and CSR. To begin with, we are launching a Blanco and a Reposado. More products and producers joining the change of the industry are to come. Join the movement and become a Buen Vato!

http://buenvatospirits.com/

Production details

The agave used in production is grown in the plains outside Amatitán just east of the town of Tequila, which often provides both citrus and herbs. The family's cows and horses graze on the agave fields which is one of the reasons herbicides and pesticides are not used.

FIELD LOCATION

Amatitan, Jalisco
SINGLE ESTATE RAW MATERIAL
Cultivated

Wild

DISTILLERY LOCATION

AmatitánJalisco
NOM
THE BRAND OWNER OWNS/ CONTROLS THE DISTILLERY

Agave Cooked for Buen Vato

Manufacturing and aging

The agave used in production is grown in the plains outside Amatitán just east of the town of Tequila, which often provides both citrus and herbs. Buen Vato Blanco made in a special way - agave baked extra-long and the barrels are toasted hard, giving their tequila a more or less distinct smokiness.