Aged twelve to fifteen months in American White Oak. Sliced, toasted almonds are suspended in a mesh bag and macerated in full strength añejo for three to twelve months more. This step creates the unique mouth feel and tasting notes.
The Tasting Note
It is highly anticipated by the palate as it reveals a delicious almond and citric taste followed by an oily and silky sweet agave, tobacco and cacao finish.
ColorVery clear, sunset-yellow color with copper shine.
AromaVery smooth and silky opening of baked almond and agave, followed by wood and cacao, then a long finish of agave and light citrus and tobacco.
How it is made
12 to 15 months in white oak.
The añejo is aged twelve to fifteen months in American White Oak before the almond is introduced, which is what gives the base its weight.
3 to 12 months on toasted almond.
Sliced almonds, toasted, then macerated with the spirit for three to twelve months. That is where the delicious almond taste and the cacao in the finish come from.
One estate, start to finish.
Cooked, milled, fermented in the open air, distilled and bottled at Hacienda Capellanía in the Highlands of Jalisco, from the estate’s own agave.
How to drink it.
Davo is a sipping tequila, and the Añejo with Natural Almond is a flavor expression that’s meant to be poured slowly and enjoyed at a relaxed pace.
