Tasting Notes This blanco tequila from the highlands of Jalisco is finished in California red wine barrels for approximately 8 weeks before bottling, lending a slightly pink hue and a whole host of dark fruit flavors to go with the tropical explosion on the nose. Brick oven roasted, roller-milled, open air fermented with 70% rum yeast and 30% Champagne yeast, then copper pot distilled at NOM 1414, Compoveda Rosa tastes like grilled pineapple, mascerated strawberries, fresh flowers and cooked agave. On the palate a quick hit of pepper is followed by sweet florals, a touch of lime, red fruit, and finally smooth vanilla.