Cabo Wabo Anejo Tequila is double distilled and aged in oak barrels from 1 to 5 years.
The Tequilana Weber Blue Agave plant is the core and essence of Cabo Wabo Tequila. Harvested between 8 and 12 years, the Agave is cooked in stone steam-heated ovens, and then smashed and ground to remove the Agave nectar. Fermentation follows and is completely natural, with no chemicals added. Cabo Wabo Tequila is then distilled twice to remove impurities and refine the aroma and alcohol content. Blanco Tequila goes straight to bottling, whereas Reposado Tequila is aged between 3 to 12 months, and the Anejo Tequila is aged from 1 to 5 years. The Tequila is bottled in unique, hand blown artisan glass bottles.
Cabo Wabo Tequila was born in 1996 on the back roads of Guadalajara by legendary musician and tequila aficionado, Sammy Hagar. After searching for a tequila exceptional enough to serve inside his cantina in Cabo San Lucas, Sammy partnered with a tequila-making family with over 80 years of experience. Today, the agave used to make Cabo Wabo Tequila is grown, cultivated and harvested by this same family.