Tequila Código 1530

Código 1530 Tequila is produced with a blend of highland and valley agave, steam, and pressure cooked in autoclaves, then milled using a roller mill. An organic baker’s yeast from a family bakery in Amatitán is used for fermentation, following which the mosto is distilled twice in stainless steel pot stills to create Tequila.

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About Tequila Código 1530

Tequila Código 1530 comes to the Sip Tequila portfolio from the town of Amatitán in the valley region of Jalisco. Amatitán in particular is known for its earthy, rich, and herbal leaning Tequila profiles and Código holds true to this tradition. Not only has Código Tequila harkened back to the roots of a classic highland region Tequila profile, but it brings in the profile from another very famous region in the world, however, this one produces some of the worlds best wines, instead of Tequila. The expressions in Código’s lineup are aged in carefully sourced French White Oak barrels previously used in the Napa Valley of California, to age red wine - with the exception of the blanco of course, which remains unaged. The aged expressions, namely the Rosa with its pink hues from 1 month's time in a Napa Valley Cabernet French White Oak wine barrel, are a fantastic balance of sweetness and vegetal notes of cooked agave, and the subtle notes of oak and red fruits of the wine barrels.

Código 1530 is a special project from former CEO of Crocs, Ron Snyder and Federico “Fede” Vaughan with financial backing from country superstar George Strait, retired NHL star Brett Hull, and former NFL coach Mike Shanahan.

On the label, you’ll find the Jerusalem Cross, which is also found at the top of the Jalisco Coat of Arms, dating back to the year 1530 when Amatitán was officially recognized as a city of New Galicia and Jalisco was given a coat of arms by the Spanish monarchy. The name “Código 1530” honors the old world codes and customs that still live on in the Amatitán region today.

NOM: 1616 / Varo Destileria
Location: Amatitán, Jalisco
Agave: Highland, Valley
Cooking : Stone Clay Ovens
Milling: Roller Mill
Fermentation: Local organic baker’s yeast in stainless steel
Distillation: Stainless steel pot still, 2x