By Matt Goldstein & Joon Lee
Originating in 1996 by Sammy Hagar in Guadalajara Mexico, 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. Cabo Wabo is made from 100% Blue Agave and the Cabo Wabo Anejo is matured in American oak barrels for 14 months. The color and unique flavor come from the oak barrel. Production begins with Weber’s Blue Agave plants grown in Jalisco, Mexico, and plants are harvested after they achieve an ideal sugar/acid balance, in about 8 to 10 years. At the distillery, the piñas are slowly roasted in traditional ovens known as hornos for a period of 24 hours. Once the piñas cool, they are crushed and juiced and then fermented in steel tanks. The tequila is then double distilled in traditional pot stills called alambiques and then aged in barrels.
The Cabo Wabo Anejo is light gold in color with the scent of citrus. With a thin and light refreshing scent, the tequila is very smooth. The thin light flavor and dry aftertaste are good but this anejo lacks a bit of flavor. With a rich mouth feel and slight bite the Cabo Wabo gets better the more you sip. This is a good tequila, not great.
The Cabo Wabo Margarita: The Caborita
2 oz. Cabo Wabo Reposado Tequila
2 oz. Lime Juice, freshly squeezed
1 oz. Triple Sec
Combine the ingredients in a shaker half filled with ice. Shake well. Strain into salt-rimmed martini glass.
The Cabo Wabo Bloody Mary: The Bloody Maria
2-1/2 oz. Cabo Wabo Blanco Tequila
1/2 oz. Lemon Juice
5 oz. Tomato Juice
Dash Tabasco® Sauce
1 Lime Wedge
1 Celery Stalk
1/8 tsp. Celery Salt
1/8 tsp. Pepper
Stir well over ice cubes in a Collins glass, garnish with a celery stalk (can also be prepared in a shaker and poured without ice into a Collins glass).