Corralejo Reposado Tequila, 70 cl, 4-CJ-001-38

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Whether you’re a seasoned enthusiast or just dipping your toes into this world, I invite you to join me as we explore the fascinating realm of these legendary spirits.

The nose of 1821 Extra Añejo is primarily sweet, with notes of caramel, followed by vanilla and charred oak. You may have heard the rumor that the spirit known as mezcal is simply a smoky version of tequila. In fact, the truth is closer to the reverse of that: the term "mezcal" refers broadly to any distillate of the agave plant produced in Mexico, so the spirit called tequila is simply one specific type of mezcal. While government regulations allow for the production of mezcal in nine different Mexican states, tequila may only be produced in five states: Jalisco, Michoacán, Nayarit, Guanajuato, and certain parts of Tamaulipas. Addionally, while mezcal may be produced from dozens of different agave varieties—resulting in numerous distinct styles and flavor profiles—tequila may only be produced from the blue Weber agave.Although the newest expressions have some help from their neighbors to the north. The Luxury Collection is made of an agave mash that is slow-cooked fo 42 hours, then aged in small, second-fill American bourbon oak casks. All of this to produce the richest flavor and aromas in tequila. This blue agave juice may make a 100 percent agave spirit, or the producer may add up to 49 percent non-agave sugars, such as sugar cane or corn sugars, to make a “mixto” or “regular” tequila. Like all other Corralejo tequilas, Corralejo Extra Añejo is made with 100% Blue Weber agave, hand-harvested from the Hacienda’s fields, slow-cooked the old-fashioned way in stone clay ovens for 36 hours, then fermented with a specialty strain of yeast developed in-house. Each tequila goes through a double distillation process, uniquely using column stills and Alembic copper stills imported from Spain, in the 400-year old Charentais method perfected by Cognac distillers in France. This allows Corralejo Tequila to retain a true sense of place and an exceptional balance of aromas and flavors. The Extra Añejo is then aged for 36 months in charred American Oak Barrels. This news also comes on the heels of Corralejo’s limited-edition 25th Anniversary Extra Añejo release, a tribute to 250 years of tequila-making tradition and 25 years of Corralejo Tequila. I’m J Highland, and for over 30 years, I’ve been deeply immersed in the captivating world of Tequila, Mezcal, and other agave spirits. The old town chapel of Our Lady of Mount Carmel was built in 1925 by the townspeople together, with each fisherman placing his piece (it is no longer standing, as it was replaced by a more modern church in the 1980s).

Although it’s not a bad Tequila, it’s overpriced, with many other extra-aged Tequila options on the market that offer more value and a more appealing taste profile.

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Producers continued making mezcal with Mexico’s many agave species, but it became clear that one particular plant delivered the best spirits. In 1902, Alsace-born botanist Frédéric Albert Constantin Weber classified this species as Agave tequilana Weber azul, or Weber blue agave. Casa Noble is one of several organic-certified tequila brands, but that’s not why it’s good. No, this is good tequila because it’s a crisp, spicy, flavorful, and very versatile spirit. The brand underwent a redesign in 2021, changing the bottles from their former squat, boxy shape to more elegant decanter-style glass. The liquid has been updated as well, with a focus on barrel selection and blending, and eliminating the single barrel releases you could once find. According to founder and master distiller Jose “Pepe” Hermosillo, this means the reposado and anejo expressions are created by “selecting different barrels according to characteristics and integrating up to 14 lots to create complexity and balance.” These aged expressions spend a longer amount of time maturing than some other brands, with the anejo aged for two years in French oak barrels and the reposado for 364 days. All of the tequila is triple distilled, and the distillery implements many sustainable practices. Marques de Casa Noble came out in 2022, a blend of 12 extra anejo and 9 anejo tequilas matured from one to five years in specially selected French oak barrels that were aged for three years before being filled. The process starts when the agave plants are only 2 to 3 years old and are selected and planted in a specialty soil blend.

Founded in 1775, Hacienda Corralejo was the first estate in Mexico to produce tequila commercially, and for nearly 250 years their methods have remained the same. 100% Agave, copper-pot stills, aged inFrench Limousin oak. Layers of complex flavors satisfy even the most discerning tequila connoisseur. Those who remained loyal to Béthencourt on Lanzarote would use a flimsy boat to rescue La Salle and his men from Lobos. This cookie is used to detect and defend when a client attempt to replay a cookie.This cookie manages the interaction with online bots and takes the appropriate actions.No, but there is a strong historical connection between the spirit known as tequila and the town from which it takes its name. Located about sixty kilometers from Guadalajara in the state of Jalisco, Santiago de Tequila is where much of the original distillation of the blue Weber agave plant took place, and centuries-old distilleries are still in operation there today. The town is also the location of the Museo Nacional de Tequila (National Museum of Tequila), and is the hub of most of Jalisco's tequila-based tourism. Tequila may be bottled without maturation or aged in oak barrels. The length of aging determines how it is labeled: Colorless blanco or silver tequila is aged fewer than two months in oak; reposado between two and 12 months; añejo for more than one year. Extra añejo is a category added in 2006 that includes tequila aged at least three years in oak vats under 600 liters. Generally, the longer tequila ages in oak, the smoother and more full-bodied it becomes. The Blanco has a sharp alcoholic taste that dominates the flavor profile, while the Añejo has a strong clove taste that may not be appealing to everyone. This cookie is set by the provider Akamai Bot Manager. This cookie is used to manage the interaction with the online bots. It also helps in fraud preventions

Tequila may have a wild and crazy reputation, but this unique spirit is created according to strict guidelines, guaranteeing authenticity and consistency. It’s distilled from the fermented juice of the Weber blue agave plant, and comes only from a specified region of Mexico, centered around the western state of Jalisco. The Master distillers atFraternity Spiritsselect the precise time to end the distillation and move the tequila to “rest” in French Limousin oak barrels – the same barrels renowned for developing the world’s finest wines and Cognacs. The result is a harmonious tequila with exceptional strength, balance and an ultra-smooth finish.This fine tequila is then poured into a unique hand-blown glass bottle and hand-signed by eachMaster distiller. The area that currently contains the tourist resort and surrounding dunes was where Gadifer de la Salle and his expedition first landed on Fuerteventura in 1402. They had landed on neighbouring Lanzarote in the Summer of 1402, where they concluded a peace agreement with the local population and established a fortress from which they would coordinate their conquest of Fuerteventura. Jean de Béthencourt, who led the expedition to the islands, took a group of his men across the water from their fortress in Lanzarote to explore Fuerteventura.My education and training include a thorough knowledge of agave spirits creation from planting agaves to bottling, including distillation. The blue agave plant can reach eight feet in height and matures at around six years old. Sugars collect in the core of the plant, the piña. Producers chop up the piñas and cook them in large ovens, then press the juices from the cooked pieces and ferment them with yeast. On the palate, there are cooked agave notes featuring vanilla and caramel, as well as a bit of vegetal raw agave notes. There are fruit notes of cherry and citrus, along with smoke and spice notes of pepper and cinnamon. Corralejo ( pronounced [koraˈlexo]) is a town and resort located on the northern tip of Fuerteventura, one of the Canary Islands, facing the smaller islet of Lobos. It is in the municipality of La Oliva. It is surrounded to the north and east by the Atlantic Ocean, by dunes to the south and by arid desert land to the west that leads to the western coast and El Cotillo. Once a traditional fishing village, the town has grown significantly and today is one of the two main tourist towns on the island of Fuerteventura. Thanks to the large expat population, the town has a diverse population that varies from the local Spaniard, to the Italian, [1] Irish, British, German and Finnish people who have settled in the resort. The finish is long, fruity, with vanilla, caramel and butterscotch notes and a lingering pepperiness.