Terralta Anejo Tequila 100% Blue Weber Agave Additive Free El Pandillo Distillery Felipe Camarena Los Altos Jalisco 80 Proof 40% ABV 750ml
Terralta Anejo Tequila 100% Blue Weber Agave Additive Free El Pandillo Distillery Felipe Camarena Los Altos Jalisco 80 Proof 40% ABV 750ml
Felipe Camarena is one of the most consequential figures in modern tequila — a fourth-generation Master Distiller whose El Pandillo Distillery in Jesús María, Los Altos, has produced some of the most critically respected and additive-free expressions in the category, including G4, Pasote, and ArteNOM. Terralta is his fourth brand project, and its defining distinction is not the aging, the milling, or the fermentation — it is the water.
Every drop of Terralta is produced using water drawn exclusively from a deep well 150 meters below the red iron-rich soil of the Los Altos highlands — a source unlike any other used in tequila production. While G4, Pasote, and ArteNOM blend rainwater and spring water to produce clean, bright, floral profiles, Terralta draws solely from the mineral-dense earth below, producing a tequila described by reviewers as "firmly secured in the ground from which the agave grow." The result is a distinctly different character: earthy, mineral, and agave-forward in a way that the lighter, more floral profiles of Camarena's other brands are not.
The Añejo takes that earthy foundation and layers 12 to 18 months of ex-bourbon American oak aging over it — enough to add genuine barrel character without obscuring the deep well water's mineral signature or the cooked agave's persistent presence. Verified additive free by Tequila Matchmaker. No artificial sweeteners, no caramel color, no glycerin, no oak extract. What you taste in this bottle is exclusively the result of agave, water, fermentation, distillation, and time — the purest expression of the philosophy Felipe Camarena has practiced for four generations.
Origins & Craftsmanship
The Camarena family has been producing tequila in Jesús María, Los Altos de Jalisco since 1937 — nearly 90 years of continuous agave cultivation and distillation on the same highland terroir. Felipe Camarena represents the fourth generation, and his work at El Pandillo Distillery under NOM 1579 has established the facility as one of the most respected production sites in the tequila world — simultaneously home to multiple critically acclaimed brands, each differentiated primarily by its distinct water source.
Terralta's production follows Camarena's established El Pandillo methodology from field to bottle. Highland Blue Weber agave is selected for maturity and harvested by hand before being slow-cooked in a dual steam stone clay oven — a method that extracts the full, rounded sweetness of the cooked piña without the bitterness that faster autoclave production can introduce. The cooked agave is then crushed using the Felepestein — Camarena's proprietary modern tahona system, a mechanized stone wheel that retains the traditional extraction character of tahona milling while improving consistency and yield. Fermentation uses a proprietary yeast strain in stainless steel tanks, where the deep well water's distinctive mineral character is most apparent in the developing wash. Double distillation follows in copper pot stills — the copper interaction refining the spirit and contributing to the characteristic smooth mouthfeel that defines the Terralta house style.
The Añejo rests 12 to 18 months in American oak barrels previously used for bourbon — ex-bourbon casks chosen for their ability to impart vanilla, caramel, and light oak spice without overwhelming the agave character beneath. Camarena's stated philosophy for the Añejo is a great aged expression for blanco lovers — the agave character is never sacrificed to the barrel, remaining present and expressive in aroma, taste, and finish throughout the entire experience. Verified additive free by Tequila Matchmaker — an independent third-party verification that no additives of any kind have been introduced at any stage.
Critics Reviews
Terralta Reposado earned a Double Gold Medal at the San Francisco World Spirits Competition 2021, establishing the brand's production quality at the competition level. There are no widely published numeric scores from major trade critics available specifically for the Terralta Añejo at this time.
Tasting Profile
Nose Grounded, mineral, and distinctly earthy — the 150-meter deep well water's influence unmistakable from the first approach. Cooked agave leads with confidence and warmth, carrying the full, honeyed sweetness of slow-cooked Blue Weber piña from the Los Altos highlands. Stone fruit — ripe peach and apricot — adds a fruited lift alongside light caramel and a peppery oak note that announces the barrel aging without dominating the agave character beneath. The earthiness that defines Terralta across all expressions threads through the whole: iron-rich, mineral, and deeply rooted in the red volcanic soil of Jesús María. Vanilla and a whisper of cinnamon emerge as the glass opens.
Palate Full-flavored and agave-forward — the defining characteristic that separates Terralta Añejo from most aged tequilas at this proof. The barrel aging is present and well-integrated: toasty and spicy, with notes of vanilla, cinnamon, and roasted spices cycling through the mid-palate — but the cooked agave never retreats. It remains the dominant voice throughout, supported rather than masked by the oak character. A light rounding and softening from the ex-bourbon casks adds warmth and sweetness without introducing the heavy wood tannin that can make añejo tequilas inaccessible. The deep well water's mineral signature persists as a cool, slightly stony thread beneath the barrel sweetness — an unmistakable terroir element that no other Camarena brand replicates.
Finish Lasting, pleasantly oily, and genuinely distinctive. A slight funk and fermented sweetness linger at the close alongside vanilla, cinnamon, and a final wave of cooked agave warmth — the agave character's persistence through to the finish being the most reliable indicator that this bottle contains no additives, no glycerin, and no artificial sweeteners to prop up a flimsy base spirit. Clean, honest, and deeply satisfying.
Quick Overview
| Category | Details |
|---|---|
| ABV / Proof | 40% ABV / 80 Proof |
| NOM | 1579 — El Pandillo Distillery |
| Origin / Region | Jesús María, Los Altos de Jalisco, Mexico |
| Producer | Terralta — Felipe Camarena, 4th-generation Master Distiller |
| Agave | 100% Blue Weber — Highland, hand harvested |
| Cooking | Dual steam stone clay oven |
| Milling | Felepestein — proprietary modern tahona |
| Fermentation | Proprietary yeast strain — stainless steel |
| Distillation | Double distillation — copper pot stills |
| Water Source | Deep well — 150 meters below Los Altos terrain |
| Aging | 12–18 months — ex-bourbon American oak barrels |
| Additives | None — Verified Additive Free by Tequila Matchmaker |
| Style / Identity | Agave-forward Highland añejo — earthy, mineral, cooked agave persists through barrel aging |
| Aromas & Flavors | Cooked agave, stone fruit, peach, apricot, caramel, peppery oak, vanilla, cinnamon, roasted spices, minerality |
| Awards | SFWSC Double Gold (Terralta Reposado, 2021) |
| Bottle Size | 750ml |
Serving & Occasion
Best enjoyed neat at room temperature in a quality tequila glass or Glencairn — the deep well water mineral character and cooked agave persistence are most apparent without ice or dilution. A few drops of water will open the stone fruit and vanilla notes further without suppressing the earthiness that defines the Terralta profile. Outstanding alongside grilled meats, carne asada, smoky barbecue, aged Mexican cheeses, dark chocolate, and mole-based dishes where the earthy, mineral tequila character complements rather than clashes with the food. A natural gifting bottle for the additive-free tequila enthusiast, the G4 or Pasote collector exploring the Camarena range, and any serious spirits buyer who understands the significance of a verified additive-free designation from Tequila Matchmaker.
Cocktail Suggestions
Terralta Añejo Old Fashioned (the natural serve) 2 oz Terralta Añejo · 1 tsp agave syrup · 2 dashes Angostura bitters · expressed orange peel. Stirred over a large ice rock. The earthy agave character and vanilla-caramel barrel aging make Terralta Añejo one of the most naturally rewarding tequila Old Fashioneds available — the orange peel amplifies the stone fruit note already present on the nose, and the agave syrup echoes the natural sweetness of the cooked piña without adding anything foreign.
Highland Margarita 2 oz Terralta Añejo · 1 oz fresh lime juice · ¾ oz Cointreau · agave syrup to taste · half-salted rim. Shaken over ice, served in a rocks glass over a large cube. The Añejo's cooked agave depth and gentle barrel spice produce a Margarita of unusual richness and complexity — warmer and more layered than a blanco Margarita, with the ex-bourbon oak adding vanilla and cinnamon dimensions that elevate the whole.
Terralta Paloma 2 oz Terralta Añejo · grapefruit soda · squeeze of fresh lime · pinch of salt. Built over ice in a highball. The earthy mineral character of the deep well water plays beautifully against grapefruit's natural bitterness — the añejo's oak rounding the combination into something richer and more satisfying than a standard Paloma. A serve that showcases what Highland terroir and genuine additive-free production bring to a simple long drink.
Añejo Sour 2 oz Terralta Añejo · ¾ oz fresh lime juice · ½ oz honey syrup. Shaken over ice, served up or over a large cube. Honey syrup echoes the natural sweetness of the slow-cooked piña — lime mirrors the citrus note on the nose — and the result is a tequila sour of genuine complexity and depth that is considerably more interesting than any standard Margarita variation.
Terralta Anejo Tequila 100% Blue Weber Agave Additive Free El Pandillo Distillery Felipe Camarena Los Altos Jalisco 80 Proof 40% ABV 750ml
Felipe Camarena is one of the most consequential figures in modern tequila — a fourth-generation Master Distiller whose El Pandillo Distillery in Jesús María, Los Altos, has produced some of the most critically respected and additive-free expressions in the category, including G4, Pasote, and ArteNOM. Terralta is his fourth brand project, and its defining distinction is not the aging, the milling, or the fermentation — it is the water.
Every drop of Terralta is produced using water drawn exclusively from a deep well 150 meters below the red iron-rich soil of the Los Altos highlands — a source unlike any other used in tequila production. While G4, Pasote, and ArteNOM blend rainwater and spring water to produce clean, bright, floral profiles, Terralta draws solely from the mineral-dense earth below, producing a tequila described by reviewers as "firmly secured in the ground from which the agave grow." The result is a distinctly different character: earthy, mineral, and agave-forward in a way that the lighter, more floral profiles of Camarena's other brands are not.
The Añejo takes that earthy foundation and layers 12 to 18 months of ex-bourbon American oak aging over it — enough to add genuine barrel character without obscuring the deep well water's mineral signature or the cooked agave's persistent presence. Verified additive free by Tequila Matchmaker. No artificial sweeteners, no caramel color, no glycerin, no oak extract. What you taste in this bottle is exclusively the result of agave, water, fermentation, distillation, and time — the purest expression of the philosophy Felipe Camarena has practiced for four generations.
Origins & Craftsmanship
The Camarena family has been producing tequila in Jesús María, Los Altos de Jalisco since 1937 — nearly 90 years of continuous agave cultivation and distillation on the same highland terroir. Felipe Camarena represents the fourth generation, and his work at El Pandillo Distillery under NOM 1579 has established the facility as one of the most respected production sites in the tequila world — simultaneously home to multiple critically acclaimed brands, each differentiated primarily by its distinct water source.
Terralta's production follows Camarena's established El Pandillo methodology from field to bottle. Highland Blue Weber agave is selected for maturity and harvested by hand before being slow-cooked in a dual steam stone clay oven — a method that extracts the full, rounded sweetness of the cooked piña without the bitterness that faster autoclave production can introduce. The cooked agave is then crushed using the Felepestein — Camarena's proprietary modern tahona system, a mechanized stone wheel that retains the traditional extraction character of tahona milling while improving consistency and yield. Fermentation uses a proprietary yeast strain in stainless steel tanks, where the deep well water's distinctive mineral character is most apparent in the developing wash. Double distillation follows in copper pot stills — the copper interaction refining the spirit and contributing to the characteristic smooth mouthfeel that defines the Terralta house style.
The Añejo rests 12 to 18 months in American oak barrels previously used for bourbon — ex-bourbon casks chosen for their ability to impart vanilla, caramel, and light oak spice without overwhelming the agave character beneath. Camarena's stated philosophy for the Añejo is a great aged expression for blanco lovers — the agave character is never sacrificed to the barrel, remaining present and expressive in aroma, taste, and finish throughout the entire experience. Verified additive free by Tequila Matchmaker — an independent third-party verification that no additives of any kind have been introduced at any stage.
Critics Reviews
Terralta Reposado earned a Double Gold Medal at the San Francisco World Spirits Competition 2021, establishing the brand's production quality at the competition level. There are no widely published numeric scores from major trade critics available specifically for the Terralta Añejo at this time.
Tasting Profile
Nose Grounded, mineral, and distinctly earthy — the 150-meter deep well water's influence unmistakable from the first approach. Cooked agave leads with confidence and warmth, carrying the full, honeyed sweetness of slow-cooked Blue Weber piña from the Los Altos highlands. Stone fruit — ripe peach and apricot — adds a fruited lift alongside light caramel and a peppery oak note that announces the barrel aging without dominating the agave character beneath. The earthiness that defines Terralta across all expressions threads through the whole: iron-rich, mineral, and deeply rooted in the red volcanic soil of Jesús María. Vanilla and a whisper of cinnamon emerge as the glass opens.
Palate Full-flavored and agave-forward — the defining characteristic that separates Terralta Añejo from most aged tequilas at this proof. The barrel aging is present and well-integrated: toasty and spicy, with notes of vanilla, cinnamon, and roasted spices cycling through the mid-palate — but the cooked agave never retreats. It remains the dominant voice throughout, supported rather than masked by the oak character. A light rounding and softening from the ex-bourbon casks adds warmth and sweetness without introducing the heavy wood tannin that can make añejo tequilas inaccessible. The deep well water's mineral signature persists as a cool, slightly stony thread beneath the barrel sweetness — an unmistakable terroir element that no other Camarena brand replicates.
Finish Lasting, pleasantly oily, and genuinely distinctive. A slight funk and fermented sweetness linger at the close alongside vanilla, cinnamon, and a final wave of cooked agave warmth — the agave character's persistence through to the finish being the most reliable indicator that this bottle contains no additives, no glycerin, and no artificial sweeteners to prop up a flimsy base spirit. Clean, honest, and deeply satisfying.
Quick Overview
| Category | Details |
|---|---|
| ABV / Proof | 40% ABV / 80 Proof |
| NOM | 1579 — El Pandillo Distillery |
| Origin / Region | Jesús María, Los Altos de Jalisco, Mexico |
| Producer | Terralta — Felipe Camarena, 4th-generation Master Distiller |
| Agave | 100% Blue Weber — Highland, hand harvested |
| Cooking | Dual steam stone clay oven |
| Milling | Felepestein — proprietary modern tahona |
| Fermentation | Proprietary yeast strain — stainless steel |
| Distillation | Double distillation — copper pot stills |
| Water Source | Deep well — 150 meters below Los Altos terrain |
| Aging | 12–18 months — ex-bourbon American oak barrels |
| Additives | None — Verified Additive Free by Tequila Matchmaker |
| Style / Identity | Agave-forward Highland añejo — earthy, mineral, cooked agave persists through barrel aging |
| Aromas & Flavors | Cooked agave, stone fruit, peach, apricot, caramel, peppery oak, vanilla, cinnamon, roasted spices, minerality |
| Awards | SFWSC Double Gold (Terralta Reposado, 2021) |
| Bottle Size | 750ml |
Serving & Occasion
Best enjoyed neat at room temperature in a quality tequila glass or Glencairn — the deep well water mineral character and cooked agave persistence are most apparent without ice or dilution. A few drops of water will open the stone fruit and vanilla notes further without suppressing the earthiness that defines the Terralta profile. Outstanding alongside grilled meats, carne asada, smoky barbecue, aged Mexican cheeses, dark chocolate, and mole-based dishes where the earthy, mineral tequila character complements rather than clashes with the food. A natural gifting bottle for the additive-free tequila enthusiast, the G4 or Pasote collector exploring the Camarena range, and any serious spirits buyer who understands the significance of a verified additive-free designation from Tequila Matchmaker.
Cocktail Suggestions
Terralta Añejo Old Fashioned (the natural serve) 2 oz Terralta Añejo · 1 tsp agave syrup · 2 dashes Angostura bitters · expressed orange peel. Stirred over a large ice rock. The earthy agave character and vanilla-caramel barrel aging make Terralta Añejo one of the most naturally rewarding tequila Old Fashioneds available — the orange peel amplifies the stone fruit note already present on the nose, and the agave syrup echoes the natural sweetness of the cooked piña without adding anything foreign.
Highland Margarita 2 oz Terralta Añejo · 1 oz fresh lime juice · ¾ oz Cointreau · agave syrup to taste · half-salted rim. Shaken over ice, served in a rocks glass over a large cube. The Añejo's cooked agave depth and gentle barrel spice produce a Margarita of unusual richness and complexity — warmer and more layered than a blanco Margarita, with the ex-bourbon oak adding vanilla and cinnamon dimensions that elevate the whole.
Terralta Paloma 2 oz Terralta Añejo · grapefruit soda · squeeze of fresh lime · pinch of salt. Built over ice in a highball. The earthy mineral character of the deep well water plays beautifully against grapefruit's natural bitterness — the añejo's oak rounding the combination into something richer and more satisfying than a standard Paloma. A serve that showcases what Highland terroir and genuine additive-free production bring to a simple long drink.
Añejo Sour 2 oz Terralta Añejo · ¾ oz fresh lime juice · ½ oz honey syrup. Shaken over ice, served up or over a large cube. Honey syrup echoes the natural sweetness of the slow-cooked piña — lime mirrors the citrus note on the nose — and the result is a tequila sour of genuine complexity and depth that is considerably more interesting than any standard Margarita variation.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Felipe Camarena is one of the most consequential figures in modern tequila — a fourth-generation Master Distiller whose El Pandillo Distillery in Jesús María, Los Altos, has produced some of the most critically respected and additive-free expressions in the category, including G4, Pasote, and ArteNOM. Terralta is his fourth brand project, and its defining distinction is not the aging, the milling, or the fermentation — it is the water.
Every drop of Terralta is produced using water drawn exclusively from a deep well 150 meters below the red iron-rich soil of the Los Altos highlands — a source unlike any other used in tequila production. While G4, Pasote, and ArteNOM blend rainwater and spring water to produce clean, bright, floral profiles, Terralta draws solely from the mineral-dense earth below, producing a tequila described by reviewers as "firmly secured in the ground from which the agave grow." The result is a distinctly different character: earthy, mineral, and agave-forward in a way that the lighter, more floral profiles of Camarena's other brands are not.
The Añejo takes that earthy foundation and layers 12 to 18 months of ex-bourbon American oak aging over it — enough to add genuine barrel character without obscuring the deep well water's mineral signature or the cooked agave's persistent presence. Verified additive free by Tequila Matchmaker. No artificial sweeteners, no caramel color, no glycerin, no oak extract. What you taste in this bottle is exclusively the result of agave, water, fermentation, distillation, and time — the purest expression of the philosophy Felipe Camarena has practiced for four generations.
Origins & Craftsmanship
The Camarena family has been producing tequila in Jesús María, Los Altos de Jalisco since 1937 — nearly 90 years of continuous agave cultivation and distillation on the same highland terroir. Felipe Camarena represents the fourth generation, and his work at El Pandillo Distillery under NOM 1579 has established the facility as one of the most respected production sites in the tequila world — simultaneously home to multiple critically acclaimed brands, each differentiated primarily by its distinct water source.
Terralta's production follows Camarena's established El Pandillo methodology from field to bottle. Highland Blue Weber agave is selected for maturity and harvested by hand before being slow-cooked in a dual steam stone clay oven — a method that extracts the full, rounded sweetness of the cooked piña without the bitterness that faster autoclave production can introduce. The cooked agave is then crushed using the Felepestein — Camarena's proprietary modern tahona system, a mechanized stone wheel that retains the traditional extraction character of tahona milling while improving consistency and yield. Fermentation uses a proprietary yeast strain in stainless steel tanks, where the deep well water's distinctive mineral character is most apparent in the developing wash. Double distillation follows in copper pot stills — the copper interaction refining the spirit and contributing to the characteristic smooth mouthfeel that defines the Terralta house style.
The Añejo rests 12 to 18 months in American oak barrels previously used for bourbon — ex-bourbon casks chosen for their ability to impart vanilla, caramel, and light oak spice without overwhelming the agave character beneath. Camarena's stated philosophy for the Añejo is a great aged expression for blanco lovers — the agave character is never sacrificed to the barrel, remaining present and expressive in aroma, taste, and finish throughout the entire experience. Verified additive free by Tequila Matchmaker — an independent third-party verification that no additives of any kind have been introduced at any stage.
Critics Reviews
Terralta Reposado earned a Double Gold Medal at the San Francisco World Spirits Competition 2021, establishing the brand's production quality at the competition level. There are no widely published numeric scores from major trade critics available specifically for the Terralta Añejo at this time.
Tasting Profile
Nose Grounded, mineral, and distinctly earthy — the 150-meter deep well water's influence unmistakable from the first approach. Cooked agave leads with confidence and warmth, carrying the full, honeyed sweetness of slow-cooked Blue Weber piña from the Los Altos highlands. Stone fruit — ripe peach and apricot — adds a fruited lift alongside light caramel and a peppery oak note that announces the barrel aging without dominating the agave character beneath. The earthiness that defines Terralta across all expressions threads through the whole: iron-rich, mineral, and deeply rooted in the red volcanic soil of Jesús María. Vanilla and a whisper of cinnamon emerge as the glass opens.
Palate Full-flavored and agave-forward — the defining characteristic that separates Terralta Añejo from most aged tequilas at this proof. The barrel aging is present and well-integrated: toasty and spicy, with notes of vanilla, cinnamon, and roasted spices cycling through the mid-palate — but the cooked agave never retreats. It remains the dominant voice throughout, supported rather than masked by the oak character. A light rounding and softening from the ex-bourbon casks adds warmth and sweetness without introducing the heavy wood tannin that can make añejo tequilas inaccessible. The deep well water's mineral signature persists as a cool, slightly stony thread beneath the barrel sweetness — an unmistakable terroir element that no other Camarena brand replicates.
Finish Lasting, pleasantly oily, and genuinely distinctive. A slight funk and fermented sweetness linger at the close alongside vanilla, cinnamon, and a final wave of cooked agave warmth — the agave character's persistence through to the finish being the most reliable indicator that this bottle contains no additives, no glycerin, and no artificial sweeteners to prop up a flimsy base spirit. Clean, honest, and deeply satisfying.
Quick Overview
| Category | Details |
|---|---|
| ABV / Proof | 40% ABV / 80 Proof |
| NOM | 1579 — El Pandillo Distillery |
| Origin / Region | Jesús María, Los Altos de Jalisco, Mexico |
| Producer | Terralta — Felipe Camarena, 4th-generation Master Distiller |
| Agave | 100% Blue Weber — Highland, hand harvested |
| Cooking | Dual steam stone clay oven |
| Milling | Felepestein — proprietary modern tahona |
| Fermentation | Proprietary yeast strain — stainless steel |
| Distillation | Double distillation — copper pot stills |
| Water Source | Deep well — 150 meters below Los Altos terrain |
| Aging | 12–18 months — ex-bourbon American oak barrels |
| Additives | None — Verified Additive Free by Tequila Matchmaker |
| Style / Identity | Agave-forward Highland añejo — earthy, mineral, cooked agave persists through barrel aging |
| Aromas & Flavors | Cooked agave, stone fruit, peach, apricot, caramel, peppery oak, vanilla, cinnamon, roasted spices, minerality |
| Awards | SFWSC Double Gold (Terralta Reposado, 2021) |
| Bottle Size | 750ml |
Serving & Occasion
Best enjoyed neat at room temperature in a quality tequila glass or Glencairn — the deep well water mineral character and cooked agave persistence are most apparent without ice or dilution. A few drops of water will open the stone fruit and vanilla notes further without suppressing the earthiness that defines the Terralta profile. Outstanding alongside grilled meats, carne asada, smoky barbecue, aged Mexican cheeses, dark chocolate, and mole-based dishes where the earthy, mineral tequila character complements rather than clashes with the food. A natural gifting bottle for the additive-free tequila enthusiast, the G4 or Pasote collector exploring the Camarena range, and any serious spirits buyer who understands the significance of a verified additive-free designation from Tequila Matchmaker.
Cocktail Suggestions
Terralta Añejo Old Fashioned (the natural serve) 2 oz Terralta Añejo · 1 tsp agave syrup · 2 dashes Angostura bitters · expressed orange peel. Stirred over a large ice rock. The earthy agave character and vanilla-caramel barrel aging make Terralta Añejo one of the most naturally rewarding tequila Old Fashioneds available — the orange peel amplifies the stone fruit note already present on the nose, and the agave syrup echoes the natural sweetness of the cooked piña without adding anything foreign.
Highland Margarita 2 oz Terralta Añejo · 1 oz fresh lime juice · ¾ oz Cointreau · agave syrup to taste · half-salted rim. Shaken over ice, served in a rocks glass over a large cube. The Añejo's cooked agave depth and gentle barrel spice produce a Margarita of unusual richness and complexity — warmer and more layered than a blanco Margarita, with the ex-bourbon oak adding vanilla and cinnamon dimensions that elevate the whole.
Terralta Paloma 2 oz Terralta Añejo · grapefruit soda · squeeze of fresh lime · pinch of salt. Built over ice in a highball. The earthy mineral character of the deep well water plays beautifully against grapefruit's natural bitterness — the añejo's oak rounding the combination into something richer and more satisfying than a standard Paloma. A serve that showcases what Highland terroir and genuine additive-free production bring to a simple long drink.
Añejo Sour 2 oz Terralta Añejo · ¾ oz fresh lime juice · ½ oz honey syrup. Shaken over ice, served up or over a large cube. Honey syrup echoes the natural sweetness of the slow-cooked piña — lime mirrors the citrus note on the nose — and the result is a tequila sour of genuine complexity and depth that is considerably more interesting than any standard Margarita variation.
