SIEMPRE Supremo: NOM 1137 vs. NOM 1414 — Better or Worse?
Did SIEMPRE Supremo get better after changing distilleries, or did the change alter what made it special? In this video, I compare two versions of SIEMPRE Supremo produced at NOM 1137 and NOM 1414 to explore their differences in production methods, aroma, and flavor.
The NOM 1137 version from La Cofradía uses agave from the valley region, water associated with the volcano, wooden fermentation tanks, and full copper pot stills. The NOM 1414 version uses highlands agave, stainless steel fermentation tanks, and stainless steel pot stills with copper contact. Both versions are cooked in traditional stone ovens, extracted using a tahona, fermented with agave fibers, and bottled at 54% ABV.
During this side-by-side tasting, I compare their cooked agave, earthy and vegetal notes, citrus, sweetness, pepper, and finish. I also discuss how differences in agave, water, yeast, and production methods may influence the flavor of each tequila.
After tasting both versions, I share which one I prefer and whether I think the move to NOM 1414 improved SIEMPRE Supremo.
Have you tried both versions of SIEMPRE Supremo? Let me know which one you prefer and what differences you noticed.
Cheers!
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