8-Year-Aged Ultra-Aejo Tequila Infused with Electrolytes

They say good things come to those who wait, and they were right. In fact, it takes a minimum of 16 years for our Ultra-Aejo tequila to reach your lips. Our agave is harvested approximately eight years after planting, and is then aged in oak barrels for an additional eight years. It is then infused with calcium, potassium, and magnesium. Meant to impress and reserved for special occasions, our Ultra-Aejo tequila speaks for itself.

Bottle Size: 750ml

A groundbreaking next step in the chapter of tequila: aged in Oak barrels, finished in Port wine casks, and carefully filtered for clarity and smoothness. This is innovation at its most refined. 

Introducing 1800 Cristalino — a crystalline expression of the great taste that makes 1800 the world's most awarded tequila line. Patiently aged in French and American oak, uniquely finished in Port wine casks, and meticulously filtered, Cristalino is a monument to the curiosity and conviction that fuels 1800’s illustrious legacy. The perfect sipping tequila, 1800 Cristalino offers the depth and complexity of an Añejo with the clarity and smoothness of a Claro. Packaged in a dazzling glass bottle, 1800 Cristalino is the ideal spirit for celebration and a stunning tribute to good taste. Toast to life’s special moments with 1800 Cristalino.

Long before the tequila had a name, country music legend George Strait has been drinking the private and nameless Anejo tequila for years. He even wrote a song about it. George Strait is offering this very limited edition bottle of his Codigo 1530 Anejo Tequila for his fans to enjoy. Codigo 1530 Tequila ages in Award Winning French Oak Barrels. The George Strait Special Edition Anejo is aged for 18 months and has hints of fruit, with subtle hints of oak and vanilla and a touch of spice on the finish. There is never a corner cut in Cdigo 1530's production. The sole purpose is to make the most selective tequila in the world using only perfect inputs and age old secret family processes. We use fully-matured Blue Weber Agave aged over 7 years. Each drop of Amatitn water we use is from freshwater pools and rainwater, filtered through the volcanic soil of Los Bajos. Our proprietary chopper allows us to extract only the best juice and pulp from the first press of agave to garner the purest flavor. Our fermentation process is highlighted by an organic yeast from a small family bakery in Amatitn. We add no chemicals, flavoring or sugar to maintain the rich, natural flavor of Los Bajos agave. We use the finest Napa Cabernet French White Oak Barrels in our time-honored family aging process, embracing the clean elegance of wine making to produce a uniquely delicate finish. 

"If it's not your favorite, you haven't tried it" - George Strait

AWARDS:
2018 - 90 Points, Ultimate Spirits Challenge
2018 - 90 Points, GoldBeverage Tasting Institute
2016 - "Hot Brands" List, Impact Data Bank

Bottle Size: 750ml

Unlike any other Tequila, YaVe offers a distinctly clean and ultra-smooth taste. Handcrafted and double-distilled with volcanic water, YaVe is destined to bring you to new heights.

Bottle Size: 750ml

Unlike any other Tequila, YaVe offers a distinctly clean and ultra-smooth taste. Handcrafted and double-distilled with volcanic water, YaVe is destined to bring you to new heights.

Bottle Size: 750ml

Casa Dragones Barrel Blend, 100% Blue Agave Añejo sipping tequila, achieves its distinctive character from being matured in two different wood barrels, new French Oak and new American Oak, each selected for their individual flavor and characteristics. At the end of the aging process, both barrel styles are blended together to create a uniquely smooth, agave-forward taste profile.

Tasting Notes

Body & Color: Light caramel, with bright hues and pronounced legs.

Aroma: Fresh floral, pear with notes of figs and almonds.

Taste: Notes of macadamia, nutmeg and blackberry.

Finish: Long round finish, notes of cacao, spicy black pepper.

Bottle Size: 750ml

Provenance

At Tequileña in the eponymous town of Tequila, Jalisco, home to a range of celebrated tequilas, Master Distiller Enrique Fonseca distills agave predominantly grown in and around his highland hometown of Atotonilco el Alto. For this añejo expression, Enrique ages select tequilas initially in used Cabernet Franc wine barrels from the Loire Valley of France for a minimum of 14 months. The tequila is then extracted from the French oak and laid into toasted American white oak previously used to age either Canadian whiskey or Tennessee rye whiskey, for a minimum of 14 additional months, for a truly masterful balance of oak and agave flavors.

Tasting Notes

Color: rich amber

Nose: butterscotch, citrus, baking spices, vanilla

Palate: toffee, walnut candy, custard, orange zest, dark chocolate

In May 2010, expert jimadors from the Corazon Distillery began harvesting agave from the rolling hillsides of Arandas, which is situated in the Jalisco region of Mexico. Rather than clear-cutting the fields from the outset, the jimadors employed scientific tools in order to analyze the precise sugar content of the 80 tons of agave plants in Arandas. Once the sugar content had been determined, the jimadors combined agave with a low sugar content (a low sugar content will produce a tequila with a drier, more mineral flavor profile) together with agave with a high sugar content (a high sugar content will produce a tequila with a sweeter and more bold flavor profile) in order to produce a unique blanco tequila. Once the tequila had been produced, it was fractionated and matured in three unique types of casks: casks that had been previously used to mature Buffalo Trace Bourbon, casks that had previously been used to mature George T. Stagg Bourbon and casks that had previously been used to mature Sazerac Rye. Corazon Sazerac Rye Aejo Tequila is aged for 24 months in casks that were previously used to mature Sazerac Rye. It has an aroma of strawberries, butterscotch and toffee, which give way to notes of caramel, roasted nuts, and ripe citrus on the palate. The finish is sharp and bold, with touches of pineapple and agave balancing notes of spicy rye. 

KAH Tequila Añejo is made from 100% Blue Agave and is aged in American Oak casks for at least 12 months, bottled at 40% ABV (80 proof).

The black bottle design is inspired by the Nicaraguan tradition of Day of the Dead. In Nicaragua, in addition to the standard traditions of building a shrine and gift-giving, many people linger and sleep in the graveyard. They believe that this act re-enforces the emotional connection between them and the deceased.

Tasting notes
Powerful agave flavor accompanied by chocolate, tobacco and coffee notes.

In the early 1800s, Don Felipe Camarena's ancestors began distilling tequila at their family farm, situated in the highlands region of Jalisco, Mexico. During the Mexican Revolution, Camarena's family was forced to abandon their farm, which was ultimately destroyed. Following the conflict, Don Felipe began growing and selling agave to other distillers in Jalisco. In 1937, after saving carefully and living frugally for many years, Don Felipe purchased a parcel of property in the mountains of Arandas in Jalisco, and opened the doors to La Altea Distillery. Situated just twenty miles away from the distillery that was destroyed during the Mexican Revolution, La Altea is serviced by a network of underground springs that serve as a constant source of energy for the blue weber agave growing on the Camarena estate. Today, Don Carlos Camarena, Felipe's grandson and La Altea's third-generation master distiller, pays homage to his family name by maintaining the standards of excellence set down by his ancestors. After expert jimadors harvest the blue weber agave plants from the Camarena estate at their peak of maturity, the hearts of the agave, or pias, are taken to the distillery where they are cooked in brick ovens for four days. After cooking the pias, Camarena crushes them in a pit using a large stone wheel known as a tahona. The tahona allows Camarena to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol. After crushing the pias, the remaining pulp is mixed together by foot, before being fermented in a wooden barrel for approximately four days. After fermentation, the tequila is twice distilled in a copper-pot still to 80 proof. While other producers distill tequila to a higher proof and then dilute the tequila with water in order to increase yields, Tapatio Tequila is distilled at 80 proof in order to create a more flavorful, robust tequila. Tapatio Tequila Aejo rests in first-fill, used bourbon casks for approximately 18 months. As a result, it has a complex, well-balanced flavor, with notes of honey, vanilla and caramel, that nicely balance out the spicy, citrusy flavors of the agave. Tapatio, which is a colloquial term used to refer to men from Jalisco, has had a cult following in Mexico for over 75 years. Be a Tapatio and get a bottle today!

Don Felipe Camarena's family has been distilling tequila in Jalisco since the early 19th century. After his ancestor's original distillery was destroyed and abandoned during the Mexican Revolution, Don Felipe switched gears, selling his prized blue agave to other distilleries. In 1937, he was finally able to open his own distillery, La Altea, which he passed down to his grandson, Felipe J. Camarena. The younger Felilpe was trained as a civil engineer, and many years later in 2007, Felipe followed in his father's footsteps by opening a distillery of his own: El Pandillo. At El Pandillo, Felipe has constructed a series of original machines to optimize energy use and perfect the art of tequila-making. After harvest, Felipe roasts his agaves in a stone oven equipped with steam jets the jets ensure that the agaves are cooked as evenly as possible, cutting down on cooking time and increasing yields. Next, the roasted agaves are ground and pressed in two different machines (once again ofFelipe's design) which extract sugars from the plants fibers, making everything more easily fermented into alcohol. Once distilled, the tequila is proofed with rainwater that is collected using a rooftop funnel which Felipe (unsurprisingly) installed himself. Handcrafted by Felip J. Camarena at El Pandillo, Pasote Tequilas pay tribute to the first agave distillers: the Aztecs. The Aztecs were some of the most ferocious fighters in history, and they often celebrated their victories by drinking the sacred agave plant. Pasote Aejo Tequila is aged for one year in American ex-bourbon barrels, which mellows the flavor of roasted agave for a harmonious aroma of vanilla and sweet coconut. The palate is decadently rich and velvety smooth, tasting predominantly of roasted oranges and cinnamon due to the long aging period. The finish is long, warm, toasty and sweet, but the agave always shines through in this bottle.

Internationally renowned British bartenders Henry Besant and Dre Masso were on a quest to create a tequila diverse enough for bartenders to use in cocktails, and excellent enough to compete with (and surpass!) high-end bottles when drinking neat. They teamed up with Jalisco native Jess Hernandez, who has spent seventeen years perfecting the art of tequila as Maestro at the Destilera Colonial de Jalisco in Los Altos. Hernandez manages every level of production, starting with 100% blue agave planted in ideal growing conditions at 2,100 meters above sea level in mineral-rich volcanic soil. After seven to eight years, the plants are finally ready to be hand-harvested by jimadors. Unlike grapes or wheat, agave plants take nearly a decade to mature, so the soil and growing conditions have a strong impact on the final product. Destilera Colonial de Jalisco employs an entirely full-time, multi-generational, team of jimadors who have passed down the art of agave harvesting for decades. After selecting only the best plants for processing, the agave is roasted in the distillery's own brick ovens for up to three days, before resting in order to retain as much juice as possible for the tequila. After relaxing for a bit, half of the agave is shredded and pressed via a roller mill, while the rest is crushed using a two-ton Tahona Stone. Tahona rolling is a 500-year old method used almost exclusively for the finest tequila. The agave juice ferments for 36 hours and is then distilled in small batches using copper stills. Olmeca Altos Tequila Aejo blends the vibrancy of tequila with the bourbon craft. After maturing in oak barrels for 18 months, the Aejo has a softer aroma, with notes of dried fruit and almonds. With woody notes, vanilla and chocolate flavors, it's a great cross over bottle for bourbon lovers that are looking to explore a bit more. 

For over four generations Gonzlez family has been perfecting the tequila-making craft. To this day, they incorporate age-old processes and values handed down for generations. El Mayor represents a legacy of Tequila. Rodolfo Gonzlez is a very hands on Master Distiller. Passionately overseeing the entire process from field to bottle, and ensuring every drop that leaves his distillery is nothing short of perfection. Rodolfo's son Paul and daughter Graciela represent the fourth generation of Gonzlez distillers and continuation of the family legacy. El Mayor tequilas are handcrafted in the fertile, rocky soils of Jalisco Mexico using Weber Blue Agave. Once harvested their hand-selected agave is chopped stacked and cooked in autoclaves, before the cooked agave is shredded and gently pressed to extract the full agave flavor. After being fermented with a proprietary, family owned yeast strain, the agave juice is double distilled in copper lined pots. This smooth sipping Aejo is distilled from 100% Blue Agave and aged in white oak barrels for 18 to 36 months yielding a sophisticated smooth flavor profile that has earned this tequila many distinctions, including a Gold medal at the 2017 SIP Awards.