Kah Blanco Los Ultimas Dias Tequila - Limited Edition

A limited edition, higher strength Blanco Kah Tequila, bottled at 55% ABV (110 Proof). And when we say bottled, we of course mean it's in a bottle shaped like a FREAKIN' SKULL. The skull has been decorated with 24 carat gold paint to honour the Mayan gods. A beautifully awesome piece from an excellent range of tequilas.

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.

Tasting notes

Intense sweet notes of the coked agave, followed by a spicy white peppery punch. Silky and delicate, leaving on the palate a sachet of spices.

KAH-KON-TIKI Cocktail

You need

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

Preparation

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 (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.