Angelisco Tequila is the delightful result of a special partnership between local Los Angeles bartenders and a fifth generation agave growing family, the Aceves. Originally produced as the house tequila for the family restaurant, Cinco which is located on West Manchester Ave here in West LA, they wanted to cut against the trend of all the commercial tequilas on the market that were loading their products with additives and ruining what agave spirits are supposed to be. By offering honest tequila to their guests, they brought the spirit back to the simple beauty of being made from agave plants and water. After introducing the family-made juice to their restaurant friends and family, they quickly realized this was something that needed to be shared with a broader audience.
This simply delicious tequila is made from 100% Blue Weber agave, grown by the Aceves family in the Golden Triangle region of the Highlands of Jalisco. Dedicated to sustainable growth, they plant agaves in stages, and harvest in a staggered manner to maintain the nutrient cycle of the soil. By allowing some of the plants to reach full maturity, they ensure seedpods release, igniting the growth process for new generations, while safeguarding the biodiversity of the species. The mature agaves are cooked for twenty-four hours in brick ovens before a seventy-two hour fermentation and double-pot distillation. The spirit is then brought to proof with the proprietary deep well water from their distillery in Arandas, Jalisco. Additives and finishing agents are never involved. Highland's tequilas are naturally sweeter and more fruity than other tequilas and the Angelisco Blanco is true to this. Boasting notes of green apples, white pear, fresh green peppers and a clean mineral finish. The Reposado is rich and layered with coconut, caramel and sweet baking spices. The Aceves family of today are the first generation to produce their own tequila. The name intertwines their lives in Los Angeles with the Aceves Family in Jalisco. They are Angelisco.