Compoveda Rosa is a highland tequila that earns its blush identity the right way, resting first in stainless steel and then finishing in California red wine barrels for a naturally rosy hue and a flavor profile unlike anything in the category.

Crafted by Master Distiller Sergio Cruz under NOM 1414 in Arandas, Los Altos, Jalisco, this Rosa tequila begins with select-harvest, fully matured agave slow-cooked in brick ovens for 48 hours. Juice is extracted via roller mill, fermented open-air with a 70% rum and 30% champagne yeast blend, then rested 45 days in stainless steel with oxygenation before 45 days in California red wine barrels bring the expression to life.

• Nose: White flowers, juicy stone fruit, vanilla, and fresh oranges.
• Palate: Medium-bodied and creamy with floral notes, crisp citrus, pops of dried red fruit, a tangy backbone, and a touch of minerality.
• Finish: Lasting and creamy with a smooth, lingering warmth.

The fruit-forward depth and creamy texture of Compoveda Rosa make it a natural fit for a Paloma or a lightly dressed Tequila Spritz, where its floral and citrus notes can shine without competition.

Best enjoyed neat or over a single large ice cube to appreciate its full complexity. Compoveda Rosa is produced from highland blue agave in Arandas, Los Altos, Jalisco.