COA Tequila is carefully grown in the rich, red clay and expertly harvested in the Los Altos region of Mexico. Los Altos Weber Blue Agaves are famous for being larger in size and sweeter in aroma and taste.
There are more than 300 million Weber Blue Agave plants skillfully harvested for tequila every year by Mexico’s agave farmers, or jimadors. However, there could be no tequila without the COA de Jima. The COA is an ancient tool used to chop off the leaves of the agave for the core, or pina, to be made into Tequila. It is a simple tool, like a machete, whose efficiency has withstood the test of time. No machine can do what the COA does; allowing the Agave plant to be turned into Tequila, one of the only handcrafted spirits
Coa Tequila Reposado, one of the only handcrafted spirits on the market today. Aged in used bourbon barrels for6 months, this tequila is very smooth with light notes of honey and cinnamon. Above the cut!
