Calle 23 Añejo Tequila
Calle 23 · NOM 1545 (Tequilera del Salto)
Calle 23 Añejo is the work of a French biochemist who approached tequila as a science and ended up making art. The oak integration is textbook — present but never dominant — and the agave character stays intact. This is añejo done with discipline.
Nose
Cooked agave stays front and center, framed by butterscotch and warm cinnamon. A background note of roasted almond and a wisp of vanilla round out a nose that feels balanced between plant and barrel.
Palate
Silky entry with caramel and baked pear, transitioning to a drier mid-palate of oak, white pepper, and a subtle earthiness. The agave never disappears — it threads through every flavor like a backbone.
Finish
Medium-long with lingering pepper, cooked agave, and a touch of dark chocolate on the fade.
- Agave
- 100% Blue Weber agave, highland grown
- Production
- Slow-cooked in brick ovens, natural fermentation, double distilled
- Region
- Jalisco, Mexico
- Cooking Method
- Slow-cooked in brick ovens, natural fermentation, double distilled
- Distillation
- Double distilled in stainless steel pot stills
- NOM
- NOM 1545
- Additives Free
- Yes
Cocktail Suggestion
Añejo Old Fashioned — 2 oz Calle 23 Añejo · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over ice, strain into a rocks glass over a large cube, garnish with an orange peel.
Food Pairing
Mole negro with braised chicken
Created by French biochemist Sophie Decobecq in the highlands of Jalisco, Calle 23 reflects a scientific rigor applied to traditional agave distillation and careful oak aging.
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