|NOM :||1139 ,|
|Agave Type :||Tequilana Weber ,|
|Agave Region :||Jalisco (Los Altos) ,|
|Region :||Jalisco (Los Altos Southern) ,|
|Cooking :||Stone/Brick Ovens ,|
|Extraction :||Roller Mill, Tahona ,|
|Water Source :||Deep well water ,|
|Fermentation :||100% agave, Wood fermentation tanks, Open-air fermentation, Fermentation with fibers ,|
|Distillation :||2x distilled ,|
|Still :||Copper Pot ,|
|Aging :||Bourbon barrels ,|
|ABV/Proof :||40% abv (80-proof)|
|Other :||No additives|
Other than the oak, what are extra añejo drinkers looking for? Do they still want the presence of agave, or are they hoping that extra time in the barrel will bring more complexity? Or, is it something else entirely? We conducted a blind taste test with 2
Tequila Tapatio is planning to release a second batch of its extra añejo expression, called Excelencia Gran Reservas, later this year.
Not many XAs carry the burden of being the standard by which all XAs should be measured by. If such a thing exists, this is the one. Complexities filled the air as soon as I popped this 1 liter bad mofo open. Agaves harvested in the 90s, distilled in 2000, aged 5-6 years in whiskey barrels, then rested another 10+ years in 5 liter glass jugs! The result is one of the finest, most delicious XA ever to tough my lips! Agave driven with dark chocolate, plantains, figs, cherries, yams, cinnamon apple pie, caramel, butterscotch, vanilla, mocha, clove, citrus... oh man! I'll stop right there!