A two-wood reposado, Alma de Jaguar is named because of the brand founder’s passion for conservation of Mexico’s native jaguars. It is produced by one of the best tequila distilleries, Feliciano Vivanco & Associates (NOM 1414), & is overseen by master distiller Sergio Cruz. It uses Blue Weber agaves cooked in stone/brick ovens before the aguamiel is extracted using a roller-mill. For distillation, wild and champagne yeasts are used.
The aguamiel is fermented in open-air stainless steel tanks with the agave fibers from the maceration of the cooked agaves added in for additional flavor. The tequila is then double distilled in copper pot stills and blended with a mix of distillates that are 80% wild yeast & the remaining 20% using champagne yeast. It is then aged first for two months in American White Oak barrels & is then aged for an additional month in French Oak barrels.
The finished reposado is brought to 80 proof using the distillery’s own deep (800 feet) well with mineral rich water. In addition to sweet, cooked agave & baking spices (cinnamon, cardamom, nutmeg), the reposado also has barrel influences from both sets of oak barrels, caramel & chocolate, floral notes, tropical fruit notes, honey, and black pepper.
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