Siempre Exclusivo Muerto Tequila White Chocolate Cream Liqueur leaving lingering notes of juicy

leaving lingering notes of juicy berries

adding notes of vanilla and caramel without overpowering the agave's natural character

rocky terrains of Oaxaca and yields a mezcal of exceptional aromatic intensity and refined complexity

and gentle sherry influence (think dried fruits like raisins and figs)

with prominent notes of caramelized vanilla

Siempre Exclusivo Muerto Tequila White Chocolate Cream Liqueur leaving lingering notes of juicySiempre Exclusivo Muerto, like Vivo, is a collaboration between Siempre Tequila and Master Tequilero Sergio Cruz at the Vivanco distillery (NOM 1414). However, "Muerto" (Spanish for "dead") employs a world first production method where the yeast is allowed to die, evolve, and rest for a three week "afterlife" after fermentation. This extended interaction with the dead yeast aims to build a unique layer of complexity, similar to the malolactic