El Ateo Antimateria Extra Añejo

Antimateria, meaning antimatter, is the theoretical opposite of everything that exists. Coming from a brand called El Ateo (The Atheist), you start to understand what they are doing at their Plantaciones Tequilana (NOM 1635) distillery.

This isn’t a tequila brand that takes itself lightly. The extra añejo is the fullest expression of that ambition, aged for three years in ex-bourbon barrels and built on a foundation of tahona-crushed, brick-oven-cooked agave with not a drop of anything that didn’t start as Blue Weber.

The honest conversation about extra añejos in the additive-free world is this: barrel time is the variable that most brands use to mask poor distillate. Three years of oak can hide a lot of sins. What separates Antimateria is that the agave doesn't disappear.

The production process uses wild yeast fermentation, stainless pot stills with copper coils, and aeration that still preserves enough character that, even after 36 months of bourbon barrel contact, the agave is still in the room.

Aroma: Cooked agave announces itself first, layered immediately with honey. Vanilla and oak round out the bouquet, with a whisper of cinnamon and caramel tying the whole aroma together.

Palate: The palate tracks the aroma, with an added touch of fruitiness. You can drink this easy-sipping tequila all day!

At around $99, the Antimateria sits in a category where competition is fierce and pretenders are plentiful. The honest verdict is that it overdelivers for the price.

For anyone who drinks extra añejos the way others approach a good American whiskey, the Antimateria earns its place at that table. The production transparency alone puts it in a different category from most extra añejos on Total Wine’s shelf. And that it tastes this good is the argument for a second bottle.