Soulful Tequila that manages to retain its raw agave character, while enhancing with the wood in perfect harmony. Tapatio Añejo is rested for 18 months in previously used white American oak barrels. Made by the Camarena family in the highlands of Jalisco with 100% state grown blue agaves, they rely on artisanal methods, such as brick ovens, partly crushing the agaves with a tahona, letting nature do the fermentation and distilling in copper pot stills. Proudly maintaining the taste and style set in place by their Grandfather, Don Felipe Camarena, back in 1937.
Appearance: Rich straw.
Nose: Rich caramels and butterscotch with notes of agave.
Taste: Sharp agave followed closely by créme caramel.
Finish: Dried walnuts and pecans with hints of vanilla.
Overall: Excellent balance of rich agave and oak.
Described by many connoisseurs as one of the world’s finest sipping Tequilas. This is always a good choice of Tequila if you’re wanting to impress American friends, due to the fact it is unavailable State-side because of trademark issues.
If the person you’re buying for is a fan of the Tapatio Añejo you could also try Ocho Añejo or Fortaleza Añejo.
Tequila can be seen as an appillation (A.O.C), as Mexican Law states that tequila can only be produced in the state of Jalisco and in limited municipalities in the states of Guanajuato, Michoacan, Nayarit and Tamaulipas. The production of tequila is regulated by the Tequila Regulatory Council (CRT) with many rigid, strict laws that producers must abide by in order to ensure authenticity. In a similar way to Scotch Whisky the terrain, area and soil all shape the character and taste of the tequila, as a result of how it affects the agave plant.
La Altena distillery
ABOUT THE LIQUID
Tequila Tapatio is one of the most renowned Tequilas amongst the industry, for their excellence on not only flavour but also in quality. The Camarena family who produce this tequila, maintain the legacy of their grandfather, who started producing Tapatio back in 1937. The production still remains very similar to what it was before, relying heavily on artisanal techniques. They own and grow their own agaves, in the highlands of Jalisco, and all the production happens at La Altena distillery. The agaves are cooked in a brick oven and then crushed using a tahona as well and millers, natural fermentation in wooden tanks, and copper pot still distillation. Distilled to around 50% and then rested for around 18 months in used white American oak before being bottled.