Calirosa has announced their launch in 14 states with wider distribution to roll out across the United States and Mexico later in the year. The premium tequila brand is looking to “redefine the spirits category with its unparalleled craftsmanship, uniquely smooth taste, and the blending of two time-honored beverage making processes – Jalisco’s tequila craftsmanship and California winemaking,” says a press release.
Calirosa is produced by the Real family within their Kosher-Certified facilities in Amatitán, Jalisco where they have been producing tequila since 1942. Real family patriarchs, Don Roberto and Don Fernando Real, have dedicated their entire lives to the production and commercialization of high-quality tequilas. Master Distiller Luis Trejo Rodriguez, a third generation tequila maker, rounds out the Calirosa team with more than 30 years of industry experience. Throughout each step of the cultivation, harvest, cooking, fermentation, distillation, and bottling process, Calirosa employs a small-batch production method that yields a limited number of bottles. The team’s vision is for Calirosa to serve as an innovative fusion between Mexico’s heritage and spirit and California’s idyllic lifestyle.
While the tequila industry standard calls for agave with 22-24% sugar content, Calirosa handpicks only 100% Blue Webber agave (harvested in their peak at 7-9 years maturation) containing over 26% sugar content, resulting in a more balanced flavor profile. Brick ovens are then used by Calirosa to slowly cook the agaves to produce a more intense aroma and nuanced tasting profile. The liquid is fermented for up to 50 hours, twice distilled, and then aged in California red wine barrels for additional infused flavor notes of cherry, red berries, and wood. The result is consistently superior tequilas with evolving aromatics and multidimensional sensory experiences. The final product is then bottled and labeled with screen printed UV-cured ink, which is an organic ink that is free of toxic, heavy metals to ensure there is no contamination.
The brand enters the market with their Rosa Blanco and Anejo, with product expansion plans imminent throughout 2021 and beyond ranging from $49-$74. The Rosa Blanco ($60) is finished for 30 days in California Cabernet barrels which gives the liquid a distinctive, soft pink hue and a floral-forward flavor profile with hints of cherry and orange peel. The Anejo ($85) is aged in American Oak wine barrels for eighteen months, producing a beautiful rose gold tone with shades of shiny copper, alongside a slightly fruity aroma with notes of cooked agave, chocolate, toffee, and vanilla.
Calirosa has signed a national alignment agreement with Southern Glazer’s Wine & Spirits. Southern Glazer’s is known for its national scale, proven track record with building brands, and unrivaled route-to-market capabilities.
Both tequilas are currently available from Calirosa’s official website and in select retailers.
