Kah Blanco Tequila
KAH Tequila Blanco is a double distilled, un-aged Tequila made from 100% Blue Agave and bottled at 40% ABV (80 proof).
Every bottle is an individual, hand-crafted work of art, no two bottles are the same.
Inspired by tradition
The design of the KAH Blanco bottle is inspired by the Bolivian tradition of the Day of the Dead celebration in which actual skulls of loved ones are kept and brought out on November 8th of each year. After taking the skull to the cemetery, the skull is symbolically fed and given tequila, sometimes even cigarettes. Bolivians believe that this act immortalizes the dead who, in turn, help to protect the living from evil spirits.
Initially sweet but quickly followed by peppery spice. Silky and delicate, a sachet of spices fans out on the palate.
60 ml KAH Blanco Tequila
15 ml Giffard Caribbean
15 ml Falernum syrup
100 ml fresh grapefruit juice
10 ml Coconut pure
5 ml fresh lime juice
5 drops Angostura bitters
Shake all ingredients and pour into a tiki mug filled with crushed ice.
The craft of tequila-making
The craft of KAH tequila-making starts with the agave plant. Tequila can only be distilled from a specific variety of agave plant—blue Weber agave (a.k.a. agave azul or agave tequilana). It takes at least 6 to 7 years for an agave plant to grow to maturity before it can be harvested.
Only the “heart” of the plant (piña) that accumulates sugars is used for tequila production.
Planting, tending, and harvesting the agave plant remains a manual effort. The men who harvest agave (jimadores) have intimate knowledge of how the plants should be cultivated, passed down from generation to generation. At the moment of harvest piña weights between 70kg (110 lbs) to 110kg (240 lbs).
After harvesting, the piñas are transported to our facility, cut into 2 or 4 pieces and then slowly baked for approximately 9 hours.
Baked piñas are shredded to extract their sweet juice.
Yeast is added to the extracted agave juice and then poured into large stainless-steel tanks for several days to ferment, resulting in a wort with low alcohol content.
This wort is then distilled twice to produce clear blanco tequila.
After distillation, tequila is either bottled as blanco or rested in wooden barrels to develop mellower flavors and an amber color. Reposado is aged between 2 and 11 months, while añejo requires at least one year of maturation in maximum 600-liter oak casks.