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Espolon Anejo Tequila

The nose is rich without being aggressive, with big caramel and vanilla notes that hit the nose right at the start. The body engages right away, pushing that silky sweetness into some woody notes with a slight, agave-driven, vegetal edge. The finish is long and complex, hitting some racy red pepper notes as it begins, then punching up butterscotch and more vanilla syrup before a slow fade that brings the agave back to the forefront. None of this is particularly surprising, but it’s all on point and just about perfect for an anejo, proving that, pound for pound, Espolon is one of the best bargains in the tequila business.

Espolòn is sourced from 100% blue weber agave, grown in rich soil at 1800–2000 meters above sea level. The challenging environment of the Highlands yields fruit with a higher sugar content and more intense flavor. Once harvested and inspect, the piñas are cut into four pieces, as opposed to the industry average of two, because the increased surface area helps create a sweeter more approachable tequila. The piñas are slow cooked for up to 22 hours to allow for maximum caramelization. The softened piñas are then transferred to a milling area for sugar extraction, where the fruit is gently crushed to release the juice that will be fermented. Fermentation is done with proprietary yeast, in sealed stainless steel tanks to guarantee a clean agave flavor. Both column and pot stills are used for distillation, the pot still production is noteworthy for its very slow distillation, allowing for the best flavor extraction. 

Aged in new American oak barrels featuring a lighter No. 2 char to impart more subtle caramel and vanilla notes and ensure no additional influences for a truer, pure taste. The 200-liter barrels used are smaller than the industry standard 500-liter barrels, giving the liquid more contact with the wood for additional complexity. As ageing increases, color deepens, sharpness minimizes, mellowness increases, flavor builds, and strength and volume decrease. Aged for twelve months, ten months in new American oak barrels and the final two months in Wild Turkey bourbon barrels with a No. 4 char.