DeLeon Tequila Anejo, Mexico

The agaves are hand selected at 6-8 years, and their piñas are slow roasted in traditional brick and clay ovens, then ground using traditional mills. This is a meticulous traditional technique. This method, coupled with slow fermentation, is what their master distiller Miguel Cedeño Cruz says contributes an enriched depth and complexity to the agave’s natural sweetness, creating a remarkably nuanced character: "Because each agave is unique, once they arrive at the distillery they are cut into halves, thirds or quarters dependent on the size of the particular agave. This is to ensure that we will have even baking in the clay ovens. The central part of the plant, known as the Cogollo, is removed as it adds bitterness to the final product. This isn’t a standard industry practice and helps DeLeón become a smoother, sweeter, and less-bitter tequila." DeLeón Tequila is double distilled using an Alembic-style pot, which Cruz says allows the tequila to retain the unique character acquired during the fermentation process. Although the tequila is chill filtered, DeLeón Tequila also does not make its spirit using any of the four chemicals (glycerin, sucrose, oak extract, and caramel) permitted by the CRT (Consejo Regulador Del Tequila). The entire production span, from agave to bottle, takes about a month. The DeLeón Añejo Tequila expression is aged for more than a year. It employs their unconventional aging process that blends the art of tequila with French winemaking. Through a unique combination of aging in bold American oak barrels and finishing in French wine casks, Deleón is able to impart a distinctive, balanced character to its Mexican elixir. Grab one of these artfully-crafted bottles today!