Kah Anejo Tequila 700ml | Mexican Tequila | Kah
Kah Anejo Tequila 40%alc., 100% Blue Weber Agave, Rich and Creamy, Aromas of Sweet Caramels and Vanillas with Hints of Well-Roasted Agave, Powerful Agave Flavor with Chocolate, Tobacco and Coffee Notes, Aged in American Oak Casks, Mexican Tequila - Kah
Kah Anejo Tequila
KAH Tequila Anejo is made from 100% Blue Agave and is for at least 12 months, bottled at 40% ABV (80 proof).
Inspired by tradition
The black bottle design is inspired by the Nicaraguan tradition of Day of the Dead. In Nicaragua, in addition to the standard traditions of building a shrine and gift-giving, many people linger and sleep in the graveyard. They believe that this act re-enforces the emotional connection between them and the deceased.
Tasting notes
Powerful agave flavor accompanied by chocolate, tobacco and coffee notes.
Batanga Cocktail
You need
45 ml KAH Anejo Tequila
100 ml Cola
15 ml lime juice
1 lime twist
Preparation
Pour ingredients into ice-filled glass, stir with machete and serve.
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 (pina) 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 pina weights between 70kg (110 lbs) to 110kg (240 lbs).
COOKING
After harvesting, the pinas are transported to our facility, cut into 2 or 4 pieces and then slowly baked for approximately 9 hours.
EXTRACTION
Baked pinas 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 anejo requires at least one year of maturation in maximum 600-liter oak casks.