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.