Tequila Cabal - Anejo Tequila Horse Head Bottle

Cabal's añejo starts in the same 32-ton brick oven in Amatitán, Jalisco that's been slow-cooking 100% blue agave since 1911. After a three-day natural ferment and double distillation in copper-lined stills, it rests 18 months in American white oak, layering caramel, vanilla and baking spice over a roasted-agave core, with a nutty, spiced finish and a whisper of black pepper. Sip it neat, or use it to anchor an añejo old fashioned.