ArteNOM 1414 Tequila Reposado (82.4 proof) 750ml

Strength: 41.2% Alc (82.4 proof).
Agave: 100% Blue Weber (Tequilana Weber).
Region: Jalisco > Los Altos Southern.
Notes: Additive-Free, Roller mill extraction, deep well water, copper pot still. Aged 6 to 8 months in American White Oak, NOM 1414.

Description: ArteNOM is a project created to represent only the finest Master Distillers of Mexico within the specific geographical area where tequila can be produced. Arte NOM 1414 is the Feliciano Vivanco distillery located in Arandas, Jalisco. Five generations of growers of world class agave and producing some of the world's finest small-batch tequilas. They utilizes authentic brick ovens, roller mills, open-air fermentation, copper pot stills, and American oak barrels. Vivanco distillery’s wonderkid chemist-turned-maestro tequilero, Sergio Cruz, has become one of the industry’s most acclaimed young distillers. The family has achieved international acclaim for their distinct, estate-grown spirits including Viva Mexico, Gran Dovejo, and Wild Common. The ArteNOM 1414 is a very complexed tequila with notes of agave, vanilla-cream, and coconut. A touch medicinal upfront with a smooth, silky finish.

“In aficionado circles, referring to the Vivancos’ NOM number – a ‘1414 tequila’ – is typically shorthand for a tequila whose quality far exceeds its price." - agave educator Clayton Szczech in his Field Guide to Tequila (2023).

TEQUILA DEFINITION: Tequila is a regional alcoholic beverage made only with the Agave Tequilana Blue Weber plant. Production methods are based on the Official Tequila Standard regulated by the Tequila Regulartoy Council (CRT) in Mexico. Tequila must be made in one of these five states of Mexico: Jalisco and parts of Guanajuanto, Tamaulipas, Michoacan and Nayarit. Additive-Free Tequila's will only use 100% Blue Weber Agave, water, and yeast. Lastly, the tequila should have an alcohol content between 35% abv and 55% abv (alcohol by volume).

Silver/Blanco: generally no oak ageing.
Reposado: Meaning “rested,” aged in wood barrels for 2 months to 12 months.
Anejo: Aged in oak barrels between 1 and 3 years.
Extra Anejo: Aged in oak barrels for a minimum maturation of 3 years.