Upon its harvest, an agave plant gives birth to the next generation through its "raizomas" or roots extensions, which are planted on new, but equally sacred, ground. The heart of the plant travels to the factory on its journey to becoming Cabo Wabo Tequila.
At the factory, stone steam-heated ovens cook the hearts. The baked and cooled agave core is then smashed and grinded, and its honey-like nectar is removed and stored for fermentation.
Fermentation follows and is completely natural, with no chemicals added.
The Distillation to 110 proof is a two-step process using pure spring and well water- First, "Breakage" removes the larger impure particles to rid the bad, harsh flavor. Second, "Rectification" purifies, refines and improves the aroma and alcohol content.
Aging occurs in oak barrels and varies to produce distinct varieties of Cabo Wabo:. Reposado is aged in oak barrels from 3 to 12 months. The fermented juice is then fine-tuned and regulated by our master tequila maker, and after that The Cabo Wabo Tequila is bottled in unique, hand-blown artisan glass bottles.
|Cabo Wabo Tequila was born in 1996 on the back roads of Guadalajara by legendary musician and tequila aficionado, Sammy Hagar. After searching for a tequila exceptional enough to serve inside his cantina in Cabo San Lucas, Sammy partnered with a tequila-making family with over 80 years of experience. Today, the agave used to make Cabo Wabo Tequila is grown, cultivated and harvested by this same family.|