Cabo Wabo Tequila | Blanco
Tequila Rating: 83 Points
Rated Month/Year: January 2011
Bottle No: No Num
NOM: 1440
Cabo Wabo Tequila | Reposado
Tequila Rating: 74 Points
Rated Month/Year: December 2012
Bottle No: 13/LOTE/035
NOM: 1440
Cabo Wabo Tequila | Anejo
Tequila Rating: N/A
Rated Month/Year: N/A
Bottle No: N/A
NOM: N/A
Cabo Uno Tequila | Extra Anejo
Tequila Rating: N/A
Rated Month/Year: N/A
Bottle No: N/A
NOM: N/A
About: Cabo Wabo Tequila (from www.cabowabo.com/history)
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.
A gift from the gods
Of course, tequila was born long before Cabo Wabo. According to Aztec legend, a thunderbolt tore into the heart of an agave plant, igniting its piña into a flame and spilling its aromatic nectar. The natives regarded this as a gift from the gods and drank the mystical juice with reverence. Over time, the drink became essential in ceremonies and celebrations—producing “a state of euphoria in priests, warriors and the wise”.
Honoring the heritage.
The Mexican government also shows great respect for the agave plant and tequila by monitoring the cultivation of the plant, and by entrusting its production only to producers who honor its heritage. With few sanctioned exceptions, no spirit may rightfully be called “tequila” unless it comes from Jalisco, Mexico, home to the actual town of Tequila.
The aquamiel ferments in stainless steel tanks. Naturally occurring yeast consumes the sugar and converts the aquamiel into alcohol.
