Tequila Anejo

• Añejo tequila produced in Arandas, Los Altos, Jalisco, at Destilería el Ranchito (NOM 1414)
• Maestro Tequilero Sergio Cruz
• Produced using 100% estate-grown Azul aka Blue Weber (Agave tequilana) matured 6–8 years
• Roasted in brick ovens 48–50 hours
• Milled using a roller mill
• Open-air fermented using “the Mozart method” in stainless steel tanks for 5–8 days using proprietary and champagne yeast and deep well water
• Distilled twice in a copper pot still
• Aged for an average of 18 months in American oak barrels
• Jovial aromas of tobacco leaf, cinnamon, vanilla bean, subtle almond, milk duds, dark plum, and maple-walnut candy; pronounced marzipan, burnt orange, malted chocolate, and cooked agave on the palate precede a lingering finish of oaked vanilla and crème brûlée finished with sea salt… decadent and delicious!
• Verified additive free by Tequila Matchmaker
• 40% ABV

Talk about confectionary baking spices, woah! This opus to añejo seems to pack five or six after-dinner pleasures into a single glass, lingering like burnt caramel and fallen leaves before the snow arrives. Dense and candied yet vigorous and subtly vegetal, this glass of cooked agave is quite difficult to put down!