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This anejo was aged for eighteen months in flippantly charred oak barrels. This process imparted a distinctive smoky or toasted oak taste, which I appreciated because it additional towards the complexity of this properly-aged tequila.
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jack cheese and chopped jalapeño stuffed gran centenario leyenda tequila rice balls, pico de gallo, cotija, served with chipotle aioli
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Drew Beard is assistant editor for Drinkhacker and winner of a number of booze-connected merit badges, which includes Qualified Specialist in Spirits and Executive Bourbon Steward. A former federal personnel turned hotelier and spirits journalist, he looks ahead to his next midlife disaster.
Some emerging cinnamon, creating a churro-like quality, is correctly welcome as the tequila further develops over the tongue, bringing about a finish that deftly melds sweet and savory notes.
Christopher Null would be the founder and editor in chief of Drinkhacker. A veteran author and journalist, he also operates Null Media, a bespoke information development firm.
A duration of 18 months in French Limousin oak barrels (best linked with Cognac output) lends an attractive hue, however the aromas of this tequila stay fruity and vegetal-ahead. The palate is fiery (study: spice not booze) with just a hint of nice oaky sweetness.
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