Brand Information

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History:

• Cabo Wabo Tequila was born from the passion of rock icon Sammy Hagar and his quest for the finest things life has to offer.

• Sammy Hagar is not only a “Rock-n-Roll” legend, but also a tequila aficionado, wine expert and gourmet chef. It was Sammy’s search for a genuine, handcrafted tequila that led to the development of this super premium tequila brand.

• Cabo Wabo Tequila was created in 1996 when Sammy embarked on a search for 100% Blue Agave tequila good enough to be served in his cantina – The Cabo Wabo Cantina.

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General Production of Cabo Wabo Tequila:

• There are more than 50 tequila distilleries in the state of Jalisco, Mexico.

• Most are family operations that have passed the art of tequila making down from generation to generation.

• The Partida and Rivera families (Agaveros Unidos de Amatitian), producers of Cabo Wabo Tequila, respect and follow the traditional methods while marrying them with stringent quality standards that consistently produce one of the finest tequilas available.

• Agaveros Unidos de Amatitian is one of the most advanced distilleries in Jalisco.

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Cabo Wabo Tequila Production Process:

• Cabo Wabo Tequila maintains it smooth, earthy flavor by utilizing the finest agave plants available combined with traditional, slow cooking methods.

• Cabo Wabo starts with 100% Blue Agave grown in the “Lowlands” of Jalisco.

• The “Lowlands” is a designated area around the town of Tequila, just west of Guadalajara and has an elevation of only 4 to 5 thousands feet above sea level.

• “Lowland” Tequilas are generally characterized as herbaceous and earthy. Traditionally, “Lowlands” agave offers stronger robust flavors and is appealing because the true flavors of the Blue Agave come through.

• “Lowland” producers use superiors production methods, which yield a higher quality and more refined product than the “Highland” tequila producers.

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Cooking:

• To preserve the beauty and smoothness of traditional production methods, Agaveros Unidos de Amatitan only uses traditional stone baking ovens, known as brick hornos, to roast the Blue Agave and bring out the subtlety and flavor of the plant.

• The PInas are softened in “room sized” adobe ovens for 24 hours.

• The slow-baking process softens the fibers and helps keep the agave from caramelizing. It also helps retain the natural, mellow flavors of the carefully grown and nurtured agave plants.

• During roasting, the pinas emit a steam that keeps the plant moist and loosens it fibers. After they are removed from the ovens, the pinas are allowed to cool for 10 hours. Once cooled, a roller mill is used to extract the juice from the pina.

• The juice is mixed with de-mineralized water to remove all the sugars, which results in “Aquamiel or Honey Water.”

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Fermentation:

• Alcohol fermentation is the formation of alcohol from sugar. Cabo Wabo Tequila is one of the few tequilas that uses a natural fermentation process.

• Natural fermentation is consistent with the time-honored tradition of tequila making because it is artisanal and in harmony with the biological rhythms of the soil.

• The Aquamiel is left to ferment in stainless steel tanks for up to 8 days.

• The yeast consumes the sugar and converts the honey water to alcohol. Longer fermentation results in a more robust body.

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Distillation:

• After fermentation, Cabo Wabo tequila is double distilled in traditional copper pot stills called alambiques.

• The double distillation process takes up to 8 hours.

• Discarding the “heads and tails” produces an exceptionally pure product that is 75% alcohol by volume.

• Before bottling, Cabo Wabo filters its tequila to reduce impurities and adds de-mineralized water to bring the alcohol content down to 80 proof.

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Product:

• Cabo Wabo is an super premium Tequila made from 100% Blue Agave. • Cabo Wabo Tequila maintains its smooth, earthy flavor by utilizing the finest agave plants

available combined with traditional, slow cooking methods.

Blanco – Double-pot distilled the old-fashioned way for a soul-warming taste. It has a rich and floral bouquet, with spicy lime character and full agave flavors.

Perfect for shooting or mixing into premium margaritas.

Reposado – Aged in oak casks for up to 4-6 months for a smoother style. The taste shows sweet lime, orange, fresh herbs and mint. It is also peppery with plenty of fruit flavors.

Great on its own or in a top shelf margaritas.

Anejo – Gently-aged in small oak barrels for 14 months. Vanilla and caramel dominate the nose, ultra smooth on the palate with hints of honey and chocolate.

Like a fine cognac, it is meant to be savored.

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Awards & Accolades:

• In the words of Anthony Dias Blue, Wine & Spirits Editor of Bon Appetit, Cabo Wabo will “rock your world, one of the top 3 tequilas in the world.”

• Wine Enthusiast, May 2004.– Cabo Wabo Reposado – Classic (96-100), Highest Recommendation.– Cabo Wabo Anejo/Blanco – Superb (90-95), Highly Recommended.

• American Tasting Institute Taste Award: Gold Medals for all 3 Cabo Wabo (2000, 2001 & 2002).

• Sante Selections, 2004 Food and Beverage Management Group – Cabo Wabo Anejo – Gold Star Award.

• American Culinary Chefs Best, 2005 – Cabo Wabo Blanco the best tasting brand in category.

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