Kah Reposado Tequila

KAH Tequila Reposado is made from 100% Blue Agave and aged for more than 2 months in American Oak casks, bottled at 40% ABV (80 proof).

Inspired by tradition

This devilish bottle design takes its cues from Day of the Dead celebrations that take place in parts of Peru. A dance to Satan is performed wearing long, dangling upturned crucifixes, and it is believed that Satan leads this dance Himself! During this ritual to honor the Devil, tequila is poured on the ground as an offering to appease him and keep people safe.

Tasting notes

Full bodied and viscous with intense flavor of agave and hints of vanilla and caramel.

Mango Basil Margarita

You need

45 ml KAH Reposado Tequila

15 ml Triple sec liqueur

15 ml Mango syrup

30 ml fresh lime juice

1 pinch of aromatic peppers

4 basil leaves

Preparation

Muddle basil. Add all ingredients, shake, fine strain, garnish Tajin on the rim of glass

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).

COOKING

After harvesting, the piñas are transported to our facility, cut into 2 or 4 pieces and then slowly baked for approximately 9 hours.

EXTRACTION

Baked piñas are shredded to extract their sweet juice.

FERMENTATION

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.

DISTILLATION

This wort is then distilled twice to produce clear blanco tequila.

AGING

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.