August 21, 2013
From old school to new school, our Tequila Portfolio grows by one with Calle 23

As many of you know, we represent Tequila Fortaleza, which uses traditional production methods of generations past. It was actually Guillermo Sauza, owner of Fortaleza, who recommended Tequila Calle 23 to us. New technology and science drive the production of Calle 23, yet the product remains smooth and characterful.

- Sophie Decobecq: the Road from Biochemistry to the Tequila Industry - “Sophie Decobecq is something of an anomaly in the world of tequila, not just for being a beautiful woman in a male dominated industry but for her application of science to tequila production.” - Class Magazine 8/2010 (Read full Class Magazine Article)

Sophie graduated from an eminent UTC university in her native France in 1999 with degrees in biochemistry and engineering. She travelled to Mexico to study fermentation at the research center of Polytechnics Institute in Mexico City. While visiting tequila distilleries as part of her research, Sophie fell in love with the culture, the people, the scenery and the tequila spirit. She permanently moved to Mexico in 2003 and started Calle 23 shortly after.

Fermentation is when Sophie utilizes her biochemistry background and in depth research/knowledge of fermentation. She uses three different yeasts for fermentation, two of which she isolated from agave plants and cultured in a laboratory in Paris. Back up cultures of these yeasts are stored in laboratories in both Paris and Mexico City. Sophie’s experiments have led her to make three spirits with different profiles - according to whether they will go on to be blanco, reposado or añejo. Thus she uses one base yeast (A) along with another yeast (B) for Calle 23 Blanco and Añejo. A third yeast (C) is used to make Calle 23 Reposado. The choice of yeast greatly affects the flavor, as the different combinations produce tequilas with different characteristics, each of them being developed for each category of Calle 23.

She has 14 30,000 liter stainless steel tanks for fermentation. Then double distillation occurs in stainless steel pots stills with copper serpentine steam elements. The Reposado and Anejo are aged in seasoned American whiskey barrels (minimum 8 months and minimum 16 months, respectively). The small bottling line has automated filling but labels and seals are applied by hand.

Tequila Calle 23 Blanco (80 proof): Light, floral (honeysuckle) herbaceous nose with clean cooked agave notes. A wonderfully clean palate with good agave, crisp apple and sweet tropical fruit notes (pineapple and ripe pear) made even fresher by tongue tingling cracked black pepper. Lingering slightly bitter, agave rich finish.

Tequila Calle 23 Reposado (80 proof): The nose gives way to buttered toast, almond and crème brûlée. The palate is wonderfully buttery with good agave notes, red pepper, honey and fresh fig. The finish is satisfying buttery agave. This reposado manages to be smooth and easy, yet truly characterful.

Tequila Calle 23 Añejo (80 proof): Vanilla start leads to a cherry fruity nose with hints of menthol and cigar tobacco. The satisfying agave rich palate features salty buttery vanilla garnished with oaky smoke. The green vegetable agave finish features vanillins and eucalyptus dried with oak and cigar tobacco.