THE COLLABORATION EXTRA ANEJO
Our Collaboration Extra Anejo – Rested 11 Years in New French Oak and 1 year in Silver Oak Cabernet Sauvignon barrels
HOW WE MAKE OUR
COLLABORATION 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 11 Years New French Oak and and 1 year in Silver Oak Cabernet Sauvignon barrels,
ABV/PROOF: 40% abv (80-proof)
OTHER: Distilled at or near proof.
| TASTE | AROMA | FINISH | PROCESS |
|---|---|---|---|
| Front notes include caramel, butterscotch, sweet cream, Fruit sensation of blackberry, wild apple, sweet agave and cherry. | Lush fruity wine and sweet agave | Finishing with mild oak and extremely light smoke and length | 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
COLLABORATION EXTRA ANEJO
Our Collaboration Extra Anejo, is a small batch double barrel tequila, rested eleven years in New French Oak barrels and one year in Silver Oak Cabernet Sauvignon barrels wine barrels made for celebrations big and small.
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Our family of topshelf tequilas.
