Calle 23
Across the agave fields of Los Altos, Mexico, Calle 23 has carried a distinctly scientific kind of romance since 2009. French biochemist Sophie Decobecq turned fermentation into a signature, selecting mature Agave Azul (Weber) from the Highlands and chasing purity over polish. Low‑pressure autoclave cooking keeps the fruit intact, extraction is by roller mill, and stainless‑tank fermentation is guided with a microbiologist’s calm before copper pot distillation refines the edges.
Blanco stays deliberately straight, Reposado warms through time in ex‑Bourbon casks, and Añejo adds depth without letting oak speak louder than agave. For collectors, Criollo—made from a rare agave strain—leans into herbs and spice with an almost savory grip. NOM 1545 reads as the house’s passport, and the profile is made for an elevated Paloma, or for slow, neat sipping when you want agave to lead.Calle 23
Across the agave fields of Los Altos, Mexico, Calle 23 has carried a distinctly scientific kind of romance since 2009. French biochemist Sophie Decobecq turned fermentation into a signature, selecting mature Agave Azul (Weber) from the Highlands and chasing purity over polish. Low‑pressure autoclave cooking keeps the fruit intact, extraction is by roller mill, and stainless‑tank fermentation is guided with a microbiologist’s calm before copper pot distillation refines the edges.
Blanco stays deliberately straight, Reposado warms through time in ex‑Bourbon casks, and Añejo adds depth without letting oak speak louder than agave. For collectors, Criollo—made from a rare agave strain—leans into herbs and spice with an almost savory grip. NOM 1545 reads as the house’s passport, and the profile is made for an elevated Paloma, or for slow, neat sipping when you want agave to lead.
