Monsieur Touton Selection, Ltd.
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Alma del Jaguar Tequila AnejoNV

N/A LIQUOR

PUBLIC
June 2025
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.

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.