Monsieur Touton Selection, Ltd.
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Alma del Jaguar Tequila AnejoNV

N/A LIQUOR

PUBLIC
March 2026
Prices and availability subject to confirmation
Alma del Jaguar Tequila Anejo label
  • Producer Alma del Jaguar
  • Blend 100% Blue Weber Agave
  • Country Mexico
  • Region Jalisco
  • UPC 6 60457 63889 0

Reviews

Wine Enthusiast 95

This golden tequila offers a slight tropical fruit aroma. The palate amplifies that effect, mixing grilled pineapple and toasted coconut with a faint waft of smoke. Warming spices and citrusy astringency wind into the long, cayenne-spiked finish. Of note, this brand donates to and fundraises for conservation organizations that protect wild jaguars in Mexico and the U.S.
Top 100 Spirits of 2025

by KN, Wine Enthusiast , 2025

Technical Details

Blend

Each batch goes through different mutations in different oaks.
65% of the blend was double-barreled in American (6.7 mos) & French oak (11 mos). Yielding the darkest in color, with district notes of caramel, cooked corn/caramel corn, vanilla and hints of smoke.
18% of the batch was aged only in American oak (20.7 mos). Light in color with notes of chalk and limestone.
17% of the batch (the rest) was aged exclusively in American oak (20.2 mos). Considerably darker in color, interesting combo of vanilla & vinegar.

Winery Technical Data

Cooking: Stone/brick ovens.
Milling: Roller-mill, 100% first press free run agave juice.
Yeast: Dual batches are prepared with two unique yeasts, wild & champagne yeasts, resulting in distinct yet complementary flavor profiles.
Distillation: Each tequila ferment is double-distilled in copper pot stills, with the final blend representing 80% wild yeast and 20% Champagne yeast.
Water: Propriety Vivanco Ranch 800-foot-feep well, rich in terroir expressive minerality.

Tasting notes

Banana, vanilla, cooked agave, oak, and a blend of 3 different lots/batches, then blended together: this is unique. Each batch goes through different mutations in different oaks.

Vinification

Open-air stainless steel tanks; agave fibers from milling process are added back to fermentation to enhance complexity. Classical music is played during fermentation to stimulate the yeast, so it dances.