Cabal Anejo Tequila

Sale price$119.99
40% ABV• 750mL

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Cabal Anejo Tequila is a richly matured expression that embodies the patience and craft at the heart of traditional tequila-making. Aged to develop deep complexity, this is a spirit that rewards those who appreciate slow, deliberate excellence.


Crafted from 100% blue agave in the highlands of Jalisco, Cabal Anejo undergoes extended barrel aging that coaxes out layers of warm oak, caramel, and roasted agave character. The result is a tequila that balances the vibrancy of the agave plant with the mellow sophistication that only time in wood can deliver.


  • Nose: Warm vanilla, toasted oak, and sweet cooked agave with hints of dried fruit and caramel.
  • Palate: Rich and full-bodied, with notes of butterscotch, dark chocolate, roasted agave, and a touch of baking spice.
  • Finish: Long and smooth, with lingering oak, vanilla, and a gentle warmth that fades gracefully.

Cabal Anejo shines sipped neat or on the rocks, but it also elevates a classic Old Fashioned or an Anejo Manhattan with its depth and barrel-forward character.


Best enjoyed neat or with a single large ice cube to open up its aromas, Cabal Anejo Tequila is made from 100% blue agave and produced in Jalisco, Mexico.


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Location: Amatitán, Jalisco
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Master Distiller: Héctor Dávalos
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NOM: 1480
Everardo Gonzalez grew up in California, but his father's family has farmed agave in Jalisco for more than a century, and he spent over a decade creating Tequila Cabal. Every bottle uses certified organic, estate-grown agave from the Montes branch of that family, agaveros since 1911 and the first in Jalisco to grow certified organic agave. The agave matures six years or more, cooks in brick ovens, and ferments with a yeast grown with a UCLA lab from the family's own agave leaves. Each label lists the parcel, its coordinates and the age of the agave.
LOCATION

Amatitán, Jalisco

Amatitán sits in the Tequila valley of Jalisco, a short drive southeast of the town of Tequila. Half of the municipality is flat farmland, mostly red clay soils over volcanic basalt, and blue agave is its main crop in a hot, dry climate with summer rains. Local tradition holds that tequila was first distilled in the nearby Tecuane barranca, where an early distillery site is still a local landmark. Amatitán lies within the Agave Landscape that UNESCO named a World Heritage Site in 2006.

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