Versatile Mixology: While sipping is the preferred method, Añejo Tequila also shines in premium cocktails. From the oaky richness of Don Julio 1942 🌳 to the elegant complexity of José Cuervo Reserva de la Familia 🍷, the tasting experience is truly extraordinary.

Savor each sip like a connoisseur.Ĭomplex Flavor Profile: The aging journey adds layers of flavor to Añejo Tequila. Its aging process in oak barrels imparts a smoothness that's truly exceptional. Sophisticated Sipping: Añejo Tequila is best enjoyed neat or on the rocks. Opting for premium Añejo Tequila offers a multitude of benefits, making it a cherished addition to your liquor collection: Aged in oak barrels, this tequila variety embodies the rich traditions of Mexico and offers a flavor profile that's as complex as it is captivating. Each drop of Añejo is a testament to the patience and precision that distillers invest in their craft. The Allure of Premium Añejo TequilaĪñejo Tequila, often referred to as 'aged' tequila, represents the pinnacle of tequila artistry.

Delve into the realm of aged tequila that promises sophistication and depth of flavor. Unfortunately, the Don himself didn't have a chance to revel in this innovation. In an interview with Haute Living, de Colsa shared that González never had the opportunity to taste the 70 Cristalino because of his terminal illness: 'Although his sickness prevented him from tasting it, he held the bottle in his hands, proud of our team.' and refers to the tequila as his baby.🥃 Discover the Art of Añejo Tequila: Unveiling Aged Excellence 🥃Īre you a tequila aficionado with a penchant for the finer things in life? Nairobi Drinks cordially invites you to embark on a journey through the world of Añejo Tequila, where craftsmanship and aging expertise combine to deliver an exquisite taste adventure. De Colsa is said to have engaged in the science experiment in order to honor González' and his dedication to creating a handcrafted product with extreme attention to detail. According to the Chicago Tribune, De Colsa had a background in the field of liquid processing, where he dealt with things like explosives after that, he moved on to the world of spirits and perfumes, until he landed a role at the tequila company where he could experiment with exciting new combinations. The article reports the innovation of the 70 Cristalino was born from seven years of de Colsa tooling around with the process of charcoal filtration in order to create a clean, clear product.

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