Tequila CABAL: Class in Every Sip
One tequila, two tequilas, three tequilas, floor. Not with Tequila CABAL. Short for caballero, CABAL, in Spanish means just right. A caballero is a gentleman, a stand-up type of guy. Tequila CABAL represents class. It is never purchased and always earned.
With attention to every detail, from flavor to its process, Tequila CABAL asks those who make it and those who drink it, to be the best version of themselves. And I assure you, those that make it, do in fact drink it.
Tequila CABAL made its debut in restaurants and bars in 2019 and can be tasted at locations such as the Penthouse at the Huntley and Bar Chloe in Santa Monica. It can also be found at Las Perlas and Broken Spanish in DTLA, and Javier’s at the Century City mall. In only a few short months, Tequila Cabal will become available at Wynn and Encore in Las Vegas, as well as hitting fifteen bars on Bourbon Street, including the world renown Lafitte’s Bar.
Although their tequila has gained quick notoriety by those who understand its quality, the roots of Tequila CABAL are family and friends. The founder Everardo Gonzales comes from a Mexican American family with a rich history in tequila distillation. When a friend who needed tequila in bulk came to him, the opportunity arose to import and connect family to friends, which led to the desire and development of a private label. While honoring the traditional process of tequila distillation from 1911, Tequila CABAL created its own distinct formula that explains why it outpours others.
Tequila CABAL is comprised of tequila, mescal and wine that is all sourced from one, hand-picked, and family run location in Amatitán, Jalisco Mexico. All. of these factors truly exemplifies their cultural heritage and business practices. In Amatitán, Jalisco, which is to be known as the birthplace of tequila, the agave is planted, tended, and cultivated for six years. The Piña or heart, is still cooked in the original oven built in 1911, providing a century of seasoning that results in the unique flavors of Blanco, Reposado, Añejo, Extra Añejo, and Reserva Especial.
With such precision for the tequila process, Everardo Gonzales took as much ingenuity into the bottling process. The original bottle is made from artisanal blown glass that factors in every groove, ensuring pour rate, temperature, and taste. Tequila CABAL acknowledges that there is a shortage of tequila throughout the industry, and a potential rise in price by 15-20% in the near future, so now may be the time to get out there and taste (when things re-open of course). CABAL is currently exploring direct to consumer distribution partnerships so getting a bottle to your front door may be just around the corner. Tequila CABAL would like to remind you to stay classy and always drink responsibly.
