History,
Añejo tequila produced in Arandas, Los Altos, Jalisco, at Destilería el Ranchito (NOM 1414)
Maestro Tequilero Sergio Cruz • Produced using 100% estate-grown Azul aka Blue Weber (Agave tequilana) matured 6–8 years. Roasted in brick ovens 48–50 hours. Milled using a roller mill. Open-air fermented using “the Mozart method” in stainless steel tanks for 5–8 days using proprietary and champagne yeast and deep well water.
Distilled twice in a copper pot still • Aged for an average of 18 months in American oak barrels • • Verified additive free by Tequila Matchmaker • 40% ABV
Tasting Notes,
Jovial aromas of tobacco leaf, cinnamon, vanilla bean, subtle almond, milk duds, dark plum, and maple-walnut candy; pronounced marzipan, burnt orange, malted chocolate, and cooked agave on the palate precede a lingering finish of oaked vanilla and crème brûlée finished with sea salt… decadent and delicious!
Añejo tequila produced in Arandas, Los Altos, Jalisco, at Destilería el Ranchito (NOM 1414)
Maestro Tequilero Sergio Cruz • Produced using 100% estate-grown Azul aka Blue Weber (Agave tequilana) matured 6–8 years. Roasted in brick ovens 48–50 hours. Milled using a roller mill. Open-air fermented using “the Mozart method” in stainless steel tanks for 5–8 days using proprietary and champagne yeast and deep well water.
Distilled twice in a copper pot still • Aged for an average of 18 months in American oak barrels • • Verified additive free by Tequila Matchmaker • 40% ABV
Tasting Notes,
Jovial aromas of tobacco leaf, cinnamon, vanilla bean, subtle almond, milk duds, dark plum, and maple-walnut candy; pronounced marzipan, burnt orange, malted chocolate, and cooked agave on the palate precede a lingering finish of oaked vanilla and crème brûlée finished with sea salt… decadent and delicious!
