Lagrimas del Valle Tequila Reposado 'El Chiqueno' 750ml

Lágrimas del Valle (meaning “Tears of the Valley”) is produced in collaboration with the Rosales family of the celebrated Tequila Cascahuín fabrica, in the El Arenal region of Jalisco’s lowlands.

Tequila Cascahuín was founded by Salvador Rosales Briseño in 1904. Four generations later, the fabrica has distinguished itself by producing some of the Valley’s most elegant tequilas.

Lágrimas expands upon Cascahuín’s passion for terroir by seeking out the best single ranches (rancho únicos) in Jalisco—in both the lowlands and highlands. Agave is harvested from a single field and brought to Cascahuín for distillation. This single-parcel approach to tequila production echoes that of wine, prioritizing the soil’s characteristics, and is here reflected in the agaves’ individual flavors and brix (a meaningful variable in the distillation process).

Each bottling of Lágrimas del Valle will represent a single ranch and a single vintage that indicates the year the agaves were harvested. This sophisticated marriage of rancho and fabrica results in distinct batches that speak clearly of time, place, and the custodianship for Jalisco felt by their makers.

• Reposado tequila produced at Cascahuin (NOM 1123) in El Arenal, Jalisco
• Maestro Tequilero Salvador ‘Chava’ Rosales Trejo
• Harvested from the El Chiqueno rancho in Amatitán, Jalisco
• Made from 100% Azul, aka Blue Weber (Agave tequilana)
• Cooked in masonry steam ovens; crushed using a combination of 70% steel roller mill and 30% traditional stone tahona
• Roller-mill-crushed agaves are fermented in stainless steel tanks; tahona-crushed agaves are fermented naturally using ambient yeast in open-air wooden tanks
• Distilled twice using stainless steel pot stills
• Rested 3 months in ex-bourbon barrels
• Cinnamon, sweet potato, caramel, chalk, mango skin, saline, oak sap, yellow flowers, a hint of white chocolate
• 46% ABV

The second batch of Lagrimas del Valle Tequila begins with a parcel of land dubbed El Chiqueño. Deep in the heart of the Valles, near the iconic distilling town of Amatitán, the low elevation and humid summers of the region have encouraged a microclimate rich in tropical fruits including mango, citrus, prickly pear, and ciruela plum; though wide and flat to the eye, the valley features small but rolling hills with steep, short drop-offs which allow the agave to enjoy a bountiful saturation of rainwater with highly effective drainage—an ideal condition for cultivating complex, sugar-rich agave. The harvested piñas used for this batch reach an impressive average sugar level of around 32 brix (the industry standard today is around 18–20).