Rock musician Sammy Hagar founded Cabo Wabo in 1996 as a way to create a “house tequila” for his cantina in Cabo San Lucas. It’s produced by a family of distillers who use traditional methods to produce the agave sourced from the lowlands of Jalisco.

Cabo Wabo Anejo Tequila is double distilled and aged in oak barrels from 1 to 5 years. The Tequilana Weber Blue Agave plant is the core and essence of Cabo Wabo Tequila. Harvested between 8 and 12 years, the Agave is cooked in stone steam-heated ovens, and then smashed and ground to remove the Agave nectar.

“For people who like sweet versions of aejo, this is for you!” – Amanda Schuster, Distiller