Celosa Rosé Tequila
Celosa Rosé Tequila
Celosa Rosé Tequila
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Celosa is a 100% organic, ultra-premium joven rosa tequila rested in aromatic red wine barrels sourced from Napa Valley, CA. Produced in our single-estate distillery in Jalisco, Mexico, Celosa carries a soft rosé color with subtle berry notes, complimented with a smooth finish.
DETAILS
DETAILS
- Joven Rosa Tequila
- 100% Blue Weber Agave - 7 years of maturity
- 40% ABV – 750ML
- Crafted in Jalisco, Mexico
FLAVOR NOTES
FLAVOR NOTES
- Nose: Cherry and tropical citrus
- Palace: Berries and vanilla
- Finish: Raisins, red fruits and vanilla tip.
QUICK DELIVERY
PROTECTED PARCEL
SECURE PAYMENT
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Aroma
On the nose, Celosa reveals pleasant notes of cherry counterbalanced by the fresness of tropical citrus fruits.
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Palate
On the palate, each sip will find a crispeness of berries combined with the sofness of vanilla.
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Finish
The flavor of the wine barrel will leave you with a long, sweet & smooth finish.
An ultra premium tequila
OVER 12 GENERATIONS IN THE MAKING.
Inspired by 12 generations of craftsmanship and generational knowledge passed for over 200 years, Celosa was conceived as an innovative, best-in-class tequila. With love and passion imbued in every bottle, Celosa showcases Mexico’s exquisite beauty in a new light.
SOFT, SMOOTH AND SWEET
Celosa reveals notes of cherries and tropical citrus, topped with a smooth essence of vanilla. Its final note delicately lingers on a fruity score.
CRAFTED FOR SIPPING
Celosa uses a proprietary blend of blanco and reposado aged tequila to achieve a balance of flavor unique to our brand. The aged tequila is filtered through activated charcoal which removes the sting while retaining the complex flavor notes, making the tequila optimal for sipping.
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
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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
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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
