Celosa Rosé Tequila
Celosa is an ultra-premium tequila made from Blue Weber agaves hand-grown in the highlands of Jalisco, Mexico. The pink color and its silky finish are the result of the alliance between the extraordinary blanco tequila and the pure essence of the Merlot grape. Celosa is deliciously perfect.
PROTECTED PARCEL
PROTECTED PARCEL
SECURE PAYMENT
An ultra premium tequila
“The excellence of Celosa lies in the unique fusion of centuries-old know-how, guaranteeing a high quality process from field to bottle”
Inspired by the character of the goddess Tlanchana, Celosa, "jealous" in Spanish, is a reflection of the love and passion of our Mexican producers who have shared their most precious secrets for 13 generations to develop this exceptional tequila.
Together , they have created a natural and contemporary tequila with an extraordinary sensory experience.
PERFECT SERVE
Celosa should be enjoyed according to the rules of the art, that is to say slowly.
- Celosa tequila should be served cold but not too ice cold. Simply submerge the bottle in an ice bucket an hour before serving.
- For perfect service, use a crystal glass, then add a small ice cube accompanied by a lemon zest or orange zest.
- Celosa should be tasted in small sips to feel all its flavors.
This is where the magic begins.
A 100% NATURA TEQUILA
Our tequila is produced in small quantities to guarantee a supply of Bleu Weber agaves from our farm. Grown sustainably, without pesticides, our agaves are picked by hand. We ensure their perfect degree of maturity and the sugar content of their heart, the pina, in order to obtain a tequila of excellence.
HARVESTING
Our experienced maestro tequilero only uses 7-year-old blue weber agave, ensuring that the heart of the agave is succulent enough for the production of our tequila.
AUTOCLAVE OVEN
After harvesting the agave hearts, they are carefully cooked for 8 hours in traditional autoclave ovens then rested for 4 hours. The “piñas” are then ground in order to extract the agave juice.
FERMENTATION
The juice is left to ferment for 72 hours using a special strain of yeast which transforms the sugar into alcohol.
DISTILLATION
Our tequila is then distilled twice in copper alembics. An alembic is a kind of still that has been used since ancient times and continues to be used even today for ultimate distillation.
FILTRATION
The tequila then runs through carbon filter, making it a cristalino, removing the sting for smoother sipping.
RED WINE BARREL AGING
Our tequila is then rested for 28 days in French oak red wine barrels, sourced from Napa Valley, previously used to age Pinot Noir and Cabernet Sauvignon. This adds a subtle cherry top note to its nose, with crushed red berry and vanilla undertones upon the palate, and a soft rosé hue to the body.
COCKTAILS
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Rosé Margarita
Recipe 1.5oz Celosa Rose 1oz Hibiscus Tea 0.75oz Lime Juice 0.5oz Agave 2 Dashes of Rose Water Mint
Rosé Margarita
Recipe
- 1.5oz Celosa Rose
- 1oz Hibiscus Tea
- 0.75oz Lime Juice
- 0.5oz Agave
- 2 Dashes of Rose Water
- Mint
-
Jealous Martini
Recipe 1.5oz Celosa Rose 0.5oz Chinola Passion Fruit 0.5oz Pineapple Juice 0.5oz Lemon Juice 0.75oz Aperol 4 Dashes Peychaud's Bitters
Jealous Martini
Recipe
- 1.5oz Celosa Rose
- 0.5oz Chinola Passion Fruit
- 0.5oz Pineapple Juice
- 0.5oz Lemon Juice
- 0.75oz Aperol
- 4 Dashes Peychaud's Bitters
-
Pink paloma Cocktail
Recipe 1.5oz Celosa Rose 1oz Creme de Pamplemousse 0.75oz Fresh Lemon Topped with Club Soda Or San Pellegrino Aranciata Rossa
Pink paloma Cocktail
Recipe
- 1.5oz Celosa Rose
- 1oz Creme de Pamplemousse
- 0.75oz Fresh Lemon
- Topped with Club Soda
- Or San Pellegrino
- Aranciata Rossa
