Pasote Añejo
Pasote · Destilería El Pandillo (NOM 1584)
Pasote's añejo is made with 100% tahona-crushed agave and fermented with wild airborne yeast, resulting in a tequila with more microbial complexity than most in its class. The initial sip suggests a well-made but conventional añejo; the second and third reveal layers of herbal and mineral character that set it apart.
Nose
Cooked agave leads immediately but steps aside for caramel, butterscotch, and a surprising herbal complexity — dried thyme and eucalyptus. Oak and vanilla round out the background.
Palate
Rich and full without being heavy. Dark chocolate and cinnamon dominate the mid-palate, while roasted agave and a mineral earthiness create depth. A whisper of pepper adds lift.
Finish
Long and complex, with oak, tobacco, and lingering cooked agave sweetness. The herbal note from the nose returns at the very end.
- Agave
- 100% Blue Weber Agave, highland-grown
- Production
- Tahona-crushed, open-air fermented with wild yeast, double distilled
- Region
- Arandas, Jalisco, Mexico
- Cooking Method
- Tahona-crushed, open-air fermented with wild yeast, double distilled
- Distillation
- Double distilled in copper pot stills
- NOM
- NOM 1584
- Additives Free
- Yes
Cocktail Suggestion
Lowland Dusk — 2 oz Pasote Añejo · 0.5 oz Licor 43 · 0.5 oz fresh lime juice · 2 dashes mole bitters · Shake with ice, strain into rocks glass over large cube, garnish with orange wheel.
Food Pairing
Mole negro with braised chicken
Crafted by Master Distiller Felipe Camarena at his family's Destilería El Pandillo in the highlands of Arandas, using tahona-crushed agave and open-air fermentation with wild yeast.
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