Extraordinary, concentrated and elegant, Tapatio Excelencia Gran Reserva develops in the glass, bringing out more floral meadow notes, but never losing its rich and spicy core. Tapatio Excelencia Gran Reserva is rested for 4 years in new 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, dark amber.
Nose: Creamy oak sits alongside grilled green peppers and spice.
Taste: Sweet peppery agave is joined by vanilla sponge cake and rich chocolate.
Finish: Fruitcake and roasted nuts with hints of Turkish delight.
Overall: The complex and ever-changing spirit that rewards time in the glass.
A pretty-penny, this Tequila is worth the price tag and rewards you with an array of diverse and exotic flavours. This Tequila will never fail to impress.
If the person you’re buying for is a fan of the Tapatio Excelencia Gran Reserva you could also try Ocho Extra Anejo or Fortaleza Anejo.
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 bottled at 40% after being let to blend with water in stainless steel tanks.