About
Sammy
He is the multi-platinum Red Rocker, the outgoing, bombastic front man of hard rock champions Van Halen, the man who won’t drive 55, member in good standing of the Rock and Roll Hall of Fame, currently embarked on his fourth platinum career with his supergroup, Chickenfoot – the one and only Sammy Hagar. Son of a steel worker and onetime professional boxer, raised in hardscrabble Fontana, California, Hagar burst on the scene from San Francisco as the lead vocalist of Montrose, whose “Rock Candy” has gone on to become a certified rock classic. After a string of eight solo albums, culminating with the million-sellers “Standing Hampton,” “Three Lock Box” and “V.O.A.,” and hundreds of sold out concert appearances across the country, Hagar joined Van Halen in 1985 and took the band to unprecedented heights, including four consecutive No. 1 albums, before he was unceremoniously fired. He thrived as a solo artist with his band, the Waboritas, named after the Mexican resort he founded, the Cabo Wabo Cantina, home of the handmade, premium Cabo Wabo Tequila that Hagar oversaw from the first spoonful. He returned to Van Halen to lead a triumphant 2004 reunion tour. Hagar has played with a succession of genius guitar players; from Ronnie Montrose and Neal Schon to Eddie Van Halen and Joe Satriani from his current group, Chickenfoot, which also features former Van Halen bassist Michael Anthony and Red Hot Chili Peppers drummer Chad Smith. His songs have been covered by other artists, including Bette Midler and Rick Springfield, whose 1981 Top Ten hit, “I’ve Done Everything For You,” was written by Hagar. Other bands have written songs about him (Thelonious Monster, Nerf Herder). Hagar, who celebrates his birthday in epic fashion every year at his Mexican resort, expanded his restaurant chain with Cabo Wabo Cantinas in Las Vegas and Lake Tahoe and a series of airport restaurants, Sammy’s Beach Bar and Grill, that raise money for local charities.
Santo Tequila Reposado embodies the flavorful characteristics of 100% Blue Weber Agave, distilled and aged to perfection. Let the spirit shine and grant eternal flavor.
Our reposado begins in the barrel using our amazing blanco to get the process started. The blanco is rested in lightly charred used American oak bourbon barrels for four to five months. After resting, the blanco is now transformed into our reposado. This critical time in oak imparts incredible flavors which creates a smooth, easy drinking tequila. Sammy started out years ago with only a reposado and created a sensation with a great brand all of his fans and afficionados of tequila will surely remember. You’ll see he’s still got it when you taste this wonderful reposado.
When Sammy Hagar gets together with friends in Cabo San Lucas you never know what’s coming next. So begins the history behind Santo’s Tequila Blanco and Mezquila – both borne out of good friends, great food, a lot of tequila and the search for a taste revelation: “a higher spirit.”
Together, rocker Sammy Hagar and chef Guy Fieri found their virtuoso with Juan Eduardo Nuñez, the third-generation master distiller from the famed distillery El Viejito, founded in 1937, in the highlands of Jalisco, Mexico.
Sammy’s history of making world-renowned tequila, Guy’s world-famous taste buds, and Juan Eduardo’s award-winning craftsmanship, bring to life the portfolio of Santo spirits; a sinfully smooth old world style tequila blanco, an oak-aged reposado, and the world’s first mezquila.
Sammy Hagar arrived at the Rock and Roll Hall of Fame having sold millions of records and rocked thousands of concert stages around the world. When he started the Cabo Wabo Cantina in Cabo San Lucas, he never dreamed that its popularity would lead to a growing restaurant franchise in America. Cabo Wabo Tequila’s success is now reaching around the entire planet. What could be more natural than to follow this with a unique rum from the Hawaiian Islands? Sammy’s Beach Bar Rum, made with pure cane, has been an instant success. “One Sip and You’ll Surrender.”
Sammy’s passion for food and cooking led to his developing this restaurant. Keep your eyes open because you’ll never know when Sammy may “rock in” for a visit.