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This 5 year Extra Anejo was aged in French Limousine Oak and Spanish casks that previously held wines from Burgundy (France) and Jerez (Spain). It’s produced by Master Distiller Enrique Fonseca at La Tequileña in Tequila, Jalisco but they use estate-grown agaves from the Highlands. I’m drinking from the CTCG high-proof spirits glass because of its wide opening and squatty base. There are many rich and dense flavors. Figs, dates, and caramelized agave are prominent. Behind those notes sit some stewed red fruits and just a touch of barrel spice and brown sugar. The barrel spice is nice and rounded with a hint of sweetness. The flavors are also rich but it’s lighter on the palate than on the nose. The caramelized agave sweetness and the sherry hit first. The spice from the barrels is peppery and quickly follows the initial flavors. Tastes of tobacco, black currant, plum, and black pepper are present too. The French Oak sweetness is present but not overpowering. Overall this is a layered and complex Extra Añejo that should be enjoyed near and allowed to open up. It’s dark and rich but the agave is still present after 5 years of aging.
Fantastic Anejo! Bourbon heavy but still very good!
Nose is nice French oak barrel, some agave and fulano funk still in there, pallet is more of that agave, French oak notes clear, sweet, caramel, some leather, some nuttiness, very nice sipper, goes down easy
Too funky/blue cheese for my palate
Bottle: LOTE 18DFB24, Bottle 19957 Appearance: Clear Initial thoughts… Nose: Raw agave, herbal, lactic Palate: Cooked agave, citrus, vegetal Finish: Black pepper, brine/salinity, alcohol Final review pending…
Bottle: LOTE 23DFR25, Bottle: 6374 Appearance: Golden mustard rose Nose: Cooked and raw agave, vanilla, flowers, lactic, toasted nuts, almond, pine tree, oak, raw honey, citrus, orange peel, tropical fruit, grilled pineapple, white pepper, minerality, wet cement, dry earth, brine/salinity, and olive…a really great mix of aromas Palate: Cooked agave, baking spice, cinnamon, nutmeg, clove, vanilla, oak, butter, minerality, black and white pepper, alcohol, brine/salinity, olive, almond, walnut, herbal, sage, lactic, Parmesan cheese, and licorice…good, but more constrained than the nose Finish: Cinnamon, clove, alcohol, raw agave, and cedar…long and warming with a viscous mouthfeel and baking spices predominating Overall: This is polished and refined expression of aged agave that is certainly worth your attention. There’s complexity with sweetness and fruit up front that transitions into a spicier palate and finishes with a punch. Although some element of malolactic fermentation persists through the barrel influence, it’s quite mellowed in comparison to the blanco. Don’t be fooled by the ease of accessibility…this is a true heavy hitter.
Nose: Earthy minerals, white pepper, clean alcohol, airy herbal scent. Taste: Creamy cooked agave, caramelized agave sweetness. White pepper. Rustic quality Overall: Excellent quality. Well balanced. Overproof?
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What an excellent tequila. Carmel, vanilla burnt auger butter. What an excellent palate. Sweet brown sugar, earthy clay, volcanic. Minerals. This is a winner.