Compoveda Rosa is a rare and elegant tequila that earns its blush from a 45-day finish in California red wine barrels, giving it a character entirely its own. Crafted by Master Distiller Sergio Cruz at NOM 1414 in the highland terroir of Arandas, Los Altos, Jalisco, this expression is a showcase of artisanal ambition.

Select-harvest, fully matured highland agave is slow-cooked in brick ovens for 48 hours, roller mill extracted, and fermented in open air using a 70% rum and 30% champagne yeast blend. The spirit then rests 45 days in stainless steel with oxygenation before its defining finish in California red wine barrels, producing Rosa's signature rosy hue and layered complexity.

• Nose: White flowers, juicy stone fruit, vanilla, and bright oranges
• Palate: Medium bodied and creamy with floral notes backed by crisp citrus and pops of red fruit, with a tangy backbone and a touch of minerality
• Finish: Velvety and long

Compoveda Rosa shines in a classic Paloma, where its citrus brightness and floral lift play beautifully against grapefruit soda, and it brings an unexpected elegance to a Tequila Sour.

Best enjoyed neat or over a large ice cube to let the wine barrel influence fully unfold. Compoveda Rosa is made from select highland agave grown in the Los Altos region of Jalisco.