EL CARBONZADO EXTRA ANEJO
Our Gran Reserva Extra Anejo, is aged in new French oak barrels. This gives our premium extra añejo a full-bodied taste that critics have compared to an aged cognac or Armagnac.
How we make our El Carbonzo Extra Anejo
AGAVE TYPE: Tequilana Weber Blue Agave,
AGAVE REGION: Jalisco (Tequila Valley),
REGIÓN: Valles-Amatitan,
COOKING: Autoclave,
EXTRACTION: Roller Mill,
WATER SOURCE: Deep well water,
FERMENTATION: Open Stainless Steel, Champagne Yeast, Fermentation without fibers,
DISTILLATION: 2x distilled,
STILL: Stainless Steel,
AGING: Double Barrel Rested 5-Years New French Oak and 1-Year Irish Whiskey barrel,
ABV/PROOF: 40% abv (80-proof)
OTHER: Distilled at or near proof,
| TASTE | AROMA | FINISH | PROCESS |
|---|---|---|---|
| Sweet cream, herb and, spice while enhancing a subtle smoky and savory oak. | Toffee, and oak notes, | Succulent, smooth finish, | Hand-selected Weber Blue Lowland (Tequila Valley) Agave grown Estate grown is harvested during peak sugar levels. |
AWARD WINNING TEQUILA
SFWSA
TP97
KCERT
ARA
OUR COCKTAILS
HOW TO DRINK ASOMBROSO
EL CARBONZADO EXTRA ANEJO
Our El Carbonzado Extra Anejo, is a small batch tequila, rested five years in New French Oak and one year in an Irish Whiskey barrel made for sipping.
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