COBA
AÑEJO
TASTING NOTES FROM ANA MARÍA ROMERO
Nose: Aromas developed during its aging in barrels, such as vanilla and caramel, are delicate; the aroma of caramelized coconut is intense, with preserved fruits like cherry and peach, and an intense note of roasted banana; its primary aromas, such as cooked agave, are intense.
Palate: On the first impression, it is sweet, silky, confirming its olfactory promise, leaving hints of coconut, preserved fruits and the intense note of cooked agave on the palate. Long finish.
Fermented with Champagne yeast, providing structure, elegance, and finesse Additive-free! No Vanillin, Oak Extract, Caramel Color or Glycerine. Mature 6-7 year old Agave sourced from the highlands of Jalisco, Mexico. Refined through aging in a meticulously curated selection of casks — ex-American whiskey, French oak, Symphony, and American Pinot Noir — each imparting their own unique flavor compounds. COBA Anejo aged for over 30 months. 40% ABV
Fermented exclusively with Champagne yeast to deliver unparalleled structure, elegance, and finesse. Finished with our proprietary blend of Mexican Coconut water and water, COBA is proudly additive-free, crafted without vanillin, oak extract, caramel coloring, or glycerine. 40% ABVA