Tequila Calle 23
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Country of Origin: Mexico
Location: Zapotlanejo, Jalisco
People: Sophie Decobecq, Owner & Tequilera
Viticulture: Practicing Organic
|Tequila Calle 23 Anejo (80 proof)||Login||—||<1 Case|
|Tequila Calle 23 Blanco (80 proof)||Login||—||In Stock|
|Tequila Calle 23 Reposado (80 proof)||Login||—||<1 Case|
Tequila Aficionado: Women in the Tequila Industry: Sophie Decobecq
Calle 23 Facebook
"Sophie Decobecq is something of an anomaly in the world of tequila, not just for being a beautiful woman in a male dominated industry but for her application of science to tequila production." - Class Magazine 8/2010
Sophie graduated from an eminent UTC university in her native France in 1999 with degrees in biochemistry and engineering. She traveled to Mexico to study fermentation at the research center of Polytechnics Institute in Mexico City. While visiting tequila distilleries as part of her research, Sophie fell in love with the culture, the people, the scenery and the tequila spirit. She permanently moved to Mexico in 2003 and started Calle 23 shortly after.
Sophie cooks her tequila piñas in three stainless steel autoclaves. While many frown upon the use of autoclaves, she sees the ovens as providing great control over the cooking process. Also, they are only detrimental when used at high pressures, and Sophie runs her ovens at below 1kg/cm2. The piñas are steam roasted in a cooking process that takes around 16 hours.
Fermentation is when Sophie utilizes her biochemistry background and in depth research/knowledge of fermentation. She uses three different yeasts for fermentation, two of which she isolated from agave plants and cultured in a laboratory in Paris. Back up cultures of these yeasts are stored in laboratories in both Paris and Mexico City. Sophie's experiments have led her to make three spirits with different profiles - according to whether they will go on to be blanco, reposado or añejo. The choice of yeast greatly affects the flavor, as the different combinations produce tequilas with different characteristics, each of them being developed for each category of Calle 23.
She has fourteen 30,000 liter stainless steel tanks for fermentation. Then double distillation occurs in stainless steel pots stills with copper serpentine steam elements. The reposado and añejo are aged in seasoned American whiskey barrels (minimum 8 months and minimum 16 months, respectively). The small bottling line has automated filling but labels and seals are applied by hand.