provide in a Copita a fewñejo Tequila Añejo ("previous") Tequila is aged in wooden barrels (generally old Bourbon barrels) for a minimum of twelve months. the ideal-high quality añejos are aged 18 months to 3 several years over and above a few decades they may be referred to as extra añejo.
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The end is respectable in length, with little to no heat, rich in caramel notes, and a slightly bitter oak flavor that is not disagreeable.
This anejo was aged for 18 months in evenly charred oak barrels. this method imparted a particular smoky or toasted oak flavor, which I loved mainly because it included into the complexity of this effectively-aged tequila.
spot jalapeño slices within a shaker and muddle. incorporate rest of ingredients, include ice. Shake and pressure into an ice loaded 12 oz rocks glass. Garnish: Lime wedge and jalapeño.
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Lázaro Gallardo, the brand name’s founder, was a groundbreaking figure while in the Tequila field. Gallardo developed a unique production course of action known as “Selección Suave,” which consists of Mixing aged Tequila with new Tequila to attain a smoother and more well balanced taste profile.
Smells excellent, tastes carameled in the mouth and still left a medium lenght last that feeling carameled and a bit smooky. I tried this 1 but i like An additional extra añejos much more affordable with superior excellent.
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