Excellia tequilas benefit from the influences of two cultures and three regions: Los Altos in Jalisco, Mexico; Sauternes region in France; Cognac region in France. Los Altos climate produces sweet soft fruity agave. Sauternes provides delicate dried fruit and flower notes and a perfect balance between acidity and sugar. Cognac produces the fines brandy and its very specific rancio character.
Firstly the tequila is hand crafted in the highlands of Jalisco in Los Altos from 100% blue agave. The estate grown plants are cut by hand, cooked slowly in traditional brick and stone ovens, then shredded and crushed to extract the aromatic agave juice. The juice is fermented in wooden vats and twice distilled in copper stills. A unique aging process is employed where both grand cru sauternes casks and cognac barrels complete this very authentic tequila-making process. The young wood of the sauternes casks rapidly grant the tequila elegant sweet and fruity notes. The old cognac barrels subtly impart deep cognac and wood characters. Marrying these two aged tequilas creates Excellia.
Rested a few weeks in grand cru sauternes wine casks and cognac barrels, Excellia Blanco is clear with a tiny hint of gold colour.
The nose reveals cloves, tobacco and toast or brioche notes.
On the palate, Excellia Blanco is complex with a mix of spices, vanilla, fruits and leather aromas.
The finish is long on the mid-palate with flavours of dried spices and faint jasmine notes.
Excellia Blanco dares to expertly use the sort of delicate flavours usually only seen in an Anejo or Extra-Anejo tequila, without losing the classic focus and strength of the Blanco category.
Gold Medal - San Francisco International World Spirits Competition 2011