From Brand owner Andy Bardon (a National Geographic Photographer), comes the brand’s first-ever anejo, made at the venerable Cascahuin distillery in El Arenal, Jalisco.
Twenty-three barrels made in this batch in total (batch #1), aged in Buffalo Trace bourbon barrels for 14 months. This was also barreled at cask strength, and that extra ABV really shines.
A dark golden hue in color.
Aromas: Sweet orchard fruit with baked apple, cinnamon, spice, light notes of cooked agave and barrel notes of those baking spices.
Flavor Profile: Like the nose, there is a lot of cinnamon and baking spices, nutmeg, ginger, glove, and brown sugar. Dried fruit, caramel, vanilla, honey, and a slight maple note. Definitely has some of those whiskey characteristics.
Finish: You’ll find cinnamon, molasses, and a big mouth feel, as those cooking spices linger.
NOM | 1123 |
|---|---|
Agave | Jalisco (Tequila Valley) |
Cooking | Stone/Brick ovens |
Extraction | Tahona, Roller mill |
Water | Deep well |
Fermentation | Stainless steel and cement tanks, some with agave fibers |
Still | Copper pot, Stainless steel pot |
Age | 12 months in used American white oak bourbon barrels |
ABV | 47% |
Tequila Report Score: 90
Price $89.99
