Quick Sell Sheet

-Penta means 5, and is the vision of 5 Napa Valley winemaking partners, blending tradition with innovation. Penta is a hands on production where we oversee all aspects of production and agave selection

-Only Tequila produced with mature agave from all 5 states of production: Jalisco (Highlands), Nayarit, Guanajuato, Michoacán, and Tamaulipas. Produced at NOM 1499, Casa Tequileria de Arandas

-Once agave is harvested, jimadors trim all the green skin of the piñas and remove the heart of the agave, which greatly reduces methanol. Producing a naturally more elegant and complex finish with less alcohol burn.

-Agave is slow roasted utilizing two methods: Brick ovens for 3 days, and Autoclave used at low pressure/temperature, half loads of 20 tons, and for 22-24 hours. Two different qualities of juice that allows us to blend for optimum character and complexity.

-Penta is the first to use wine yeast in Tequila production. We utilize 4 strains of Champagne yeast, which is used in every expression recipe. Several high-quality producers now follow our lead with champagne yeast.

-Penta uses 42 different types of barrels with French, American, and Hungarian oak. Oak is from a multitude of forests in each country listed. All barrels are coopered in Napa. All used barrels are from our wineries, so we know where each barrel has been since day 1. We have probably the most extensive barrel program in Tequila.

-Every expression is produced with its own recipe and standards. Penta produces approximately 2,000 6pk cases of each expression batch. Truly a small batch production!

-Blanco: Additive free blanco fermented with Champagne and native Tequila yeast. Perfect for sipping and elevated cocktails.

-Diamanté Cristalino Reposado: A reposado aged 7 months in 100% New French Oak and fermented with 100% Champagne yeast. Steve created a completely new process for Cristalino with a loose charcoal system, which we top the tank with a thick layer of charcoal and have a weighted screen that lowers the charcoal slowly through the tank, similar to a French press coffee maker. The charcoal gently absorbs the light oak color, without stripping the tequila of complexity, mouthfeel or phenolics. That way we do not have to add anything to create a special expression.

-Reposado: A reposado aged 9 months in both new & used French, American, and Hungarian oak. Fermented with both Champagne yeast and native tequila yeast.

-Añejo: Our añejo is aged for 14 months in both new & used French, American, and Hungarian oak, with more new oak and more French oak used. We also ferment with both Champagne and native tequila yeast, with more Champagne yeast involved.