Tequila Extra Anejo, Amatitena

• Añejo tequila produced in Amatitán, Jalisco (NOM 1477) • Maestro Tequilero Alberto Partida • 100% Azul aka Blue Weber (Agave tequilana) • Single estate agave from El Novillero field • Cooked in a traditional, mesquite-wood-fired stone oven (without steam) • Milled using an automated tahona (traditional stone wheel mill) • Open-air fermented with fibers (bagasse) in wooden tanks (tinas) using spring water and ambient yeast • Distilled in historical wood-fired copper pot stills from the 19th century • Aged 3–4 years in a combination of ex–bourbon barrels and ex–red wine barrels made from American oak and French oak • Tantalizing aromas of wet cedar, caramel, eucalyptus, candied plum, dry clay, and fresh vanilla bean precede a palate brimming with rich cooked agave, roasted sweet potato, pineapple, cherry tobacco, and pomegranate seed with white pepper and a hint of smoky char on a dry, earthy finish • Additive free • 42% ABV Amatiteña’s debut extra añejo swings for the fences and knocks it out of the park. Distilled from agave sourced from a single field in the Tequila Valley, this expression is composed of a blend of tequilas aged in a combination of casks including ex–red wine casks for three years and ex–bourbon casks for four years.