Corralejo Anejo Tequila

Made with 100% Blue Weber agave, this Gold Medal winner at the 2016 San Francisco Spirits Competition is then slow cooked the old-fashioned way in stone clay ovens for 27 hours to capture the full flavor of the agave hearts. Once the sweet juice of the Agave (mosto) has fermented, a 400 year old ”Charentais” method of distillation, which has been perfected by the French in distilling cognac, is applied to allow for the exceptional retention of agave aroma and flavor. Finally, the tequila is aged for 12 months in new american oak barrels to create more of the same award winning tequila that has been produced in Guanajuato, Mexico since 1775.

Four Stars, Highly Recommended – Paul Pacult’s Spirit Journal.