Appearance:
Cabo Wabo Añejo Tequila presents itself with a captivating golden amber hue, reminiscent of a Baja California sunset. Swirling the liquid reveals a luxurious viscosity, setting the stage for a rich and indulgent tasting experience.

Aroma:
Upon nosing, the aromatic journey begins with a bouquet of sweet agave, as if carried by a coastal breeze. Oak undertones weave through, imparting a warm and inviting character. Notes of vanilla and caramel emerge, providing a sensory preview of the tequila's complex flavor profile.

Palate:
The first sip of Cabo Wabo Añejo Tequila unveils a beautifully orchestrated symphony of flavors. The sweet agave nectar takes center stage, gracefully accompanied by the subtle influence of oak. Layers of complexity unfold with hints of dried fruit, including fig and apricot, creating a harmonious balance that delights the palate. The tequila's velvety texture adds to the overall indulgence.

Finish:
As the journey concludes, Cabo Wabo Añejo Tequila leaves a lasting impression. The finish is smooth and enduring, with a gentle warmth that lingers. The interplay of sweet and spicy notes evolves into a satisfying conclusion, inviting contemplation and appreciation for the craftsmanship that defines this exceptional añejo tequila.

Cabo Wabo Blanco is made with 100% blue agave at the Destiladora San Nicolás in Tequila, Mexico.Añejo refers to tequila that has been aged in oak barrels anywhere from one to three years. PATRÓN AÑEJO is carefully distilled and then aged for over 12 months in a combination of French oak, Hungarian oak and used American whiskey barrels to create our ultra-premium tequila.
Cabo Wabo Anejo has been matured in oak barrels for 14 months and has a vanilla and caramel nose that gives way to a palate of honey and chocolate leading to delicate finish.
Cabo Wabo is the brainchild of Sammy Hagar, who brought the concept to life in 1990 when he opened the original Cabo Wabo Cantina in the then-sleepy fishing village of Cabo San Lucas, Mexico.
Tequila is a distilled spirit made from the Weber blue agave plant that grows in Mexico. The blue agave plant has huge spikes that come up from a central core that is called the pina. After the leaves are removed, the pina is the part of the plant that is used to make tequila.Like other types of tequila, añejos are produced in Mexico's highland and lowland regions. The richer soil of the highlands can make this region's agaves sweeter, making for fruitier tequilas. And lowland tequilas taste earthier because of the area's water.
Of the nearly 140 tequila distilleries in Mexico, hers is the only one that's led and operated solely by women. Melly Barajas walks through a field of blue agave plants in the Los Altos region of Jalisco, Mexico.