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Xicote Anejo Tequila
Xicote Añejo is the oldest of a three-bottle 100% blue Weber agave line made at NOM 1142 in the Ciénega region of Jalisco, the lowland district east of Guadalajara around Lake Chapala. The production, as documented on Tequila Matchmaker for the brand's blanco and reposado, is a modern setup: agave cooked under high pressure in autoclaves, crushed on a roller mill, fermented from 100% agave in stainless steel tanks, and triple distilled, a step past the usual double run that strips out heavier congeners and gives a softer spirit to put into barrel. An añejo by regulation must spend at least one year and under three in oak casks no larger than 600 liters, and that is the window this one sits in, long enough for the wood to add color, vanilla and spice while the cooked-agave core of the lowland distillate stays recognizable. Among drinkers on Tequila Matchmaker who own all three Xicote expressions, the añejo is the one they prefer, and at this price it competes with the big-brand añejos as an everyday sipper rather than a cocktail base. Pour it neat or over one large cube.
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