"Our Extra Añejo is aged for thirty-six months in California red wine barrels. It is rich and bold in color and consists of vanilla, caramel, butterscotch, hints of leather, and honeycomb flavors."
Aged in California prized red wine barrels, Calirosa is the unexpected fusion of the spirit of Mexico and the vibrance of California. The result? A family of premium Tequilas, each with a distinctively smooth taste and a vibrant rosy glow.
Adam Levineand Behati Prinsloo serve as partners for CALIROSA and have invested in the family-owned distillery to help introduce the brand to the world. Created with the highest quality ingredients and following the heritage and expertise of multiple generations of tequila makers, CALIROSA presents a uniqueCaliforniared-wine aging process for a distinctively smooth taste that we are proud to introduce to the world.
CALIROSA is produced by the Real family within their Kosher-Certified facilities in Amatitán,Jaliscowhere they have been producing tequila since 1942. Real family patriarchs,Don RobertoandDon Fernando Real, have dedicated their entire lives to the production and commercialization of high-quality tequilas. Master Distiller Luis Trejo Rodriguez, a third-generation tequila maker, rounds out the CALIROSA team with more than 30 years of industry experience, holding the elite title of Master Distiller for 15 years. Throughout each step of the cultivation, harvest, cooking, fermentation, distillation, and bottling process, CALIROSA employs a small-batch production method that yields a limited number of bottles and exceptional product each day. The team's vision is for CALIROSA to serve as an innovative fusion betweenMexico'sheritage and spirit andCalifornia'svibrant lifestyle.
While the tequila industry standard calls for agave with 22-24% sugar content, CALIROSA handpicks only 100% Blue Weber agave (harvested in their peak at 7-9 years maturation) containing over 26% sugar content, resulting in a more balanced flavor profile. Brick ovens are then used by CALIROSA to slowly cook the agaves to produce a more intense aroma and nuanced tasting profile. The liquid is fermented for up to 50 hours, twice distilled, and then aged inCaliforniared wine barrels for additional infused flavor notes of cherry, red berries, and wood. The result is a family of consistently superior tequilas with evolving aromatics and multidimensional sensory experiences. The final product is then bottled and labeled with screen printed UV-cured ink, free of toxic, heavy metals to ensure there is no contamination.