| Production Details | |
|---|---|
| NOM : | 1440 , |
| Agave Type : | Tequilana Weber , |
| Agave Region : | Jalisco (Los Altos) , |
| Region : | Jalisco (Los Altos Southern) , |
| Cooking : | Autoclave (high pressure) , |
| Extraction : | Roller Mill , |
| Water Source : | Deep well water , |
| Fermentation : | 100% agave, Stainless steel tanks , |
| Distillation : | 2x distilled , |
| Still : | Column, Stainless Pot w/Copper Coil , |
| Aging : | Used barrels, Bourbon barrels, American White Oak barrels , |
| ABV/Proof : | 40% abv (80-proof), 35-39% abv (70-78 proof) |
| Other : | Distilled at or near proof |
A list of 10 tequilas that make interesting sipping tequilas. Some are better known and widely distributed, others less so. It all depends, of course, on your knowledge of tequila.
Master Distiller Cirilo Oropeza, Pioneer of Tequila Barrel Finishes, Unveils His First Anejo Available in the United States.
This is a Blind Tasting, and coincidentally, my favorite of the night. The nose is agave-forward for an aged expression. I smell herbs and alcohol, but the taste is more complex. It is smooth, but the alcohol burn is present. It has an initial funk to the taste that evolves into a spicy chocolate finish. Viscosity is good, and the mouthfeel has a pleasant spiciness to it. The finish is long and the burn is mellow. It’s very pleasant, even if it’s a little different from other Añejos.