Espolon Extra Añejo Tequila

About Espolòn Extra Añejo Tequila The process begins when expert jimadors harvest the agave after they have been matured for nearly a decade. Then, the heart of the agave — the piña — is removed and cooked for approximately 22 hours (versus the industry average of 12 hours). Once the piña has been cooked, it is shredded and the remaining agave pulp is fermented using a proprietary strain of yeast. During fermentation, Oropeza plays rock music within the distillery to inspire the agave. Then, he twice distills the wash through copper pot stills for approximately 5.5 hours (versus the industry standard of 3.5 hours). After distillation, Espolòn Tequila Extra Añejo was laid to rest in new, American white oak barrels, where Master Distiller Cirilo Oropeza kept a watchful eye on his tequila (and waited patiently).

Tasting Notes

Nose that is both floral and smoky, with roasted agave notes mingling with baking spices, toasted almond, vanilla, ripened pineapple, maple and oak. The palate is buttery and viscous, and leads to a finish accented with cocoa nibs, rich fruits, cherry, tobacco and honey.

Must be 21 or older to purchase. Adult signature required upon delivery. Please enjoy responsibly.