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La Adelita Extra Añejo Tequila
La Adelita takes its name from the Adelitas, the women who fought in the Mexican Revolution. Its tequilas are made at NOM 1479 in the southern Los Altos highlands of Jalisco from 100% blue Weber agave, cooked in autoclaves, crushed on a roller mill, fermented in stainless steel without the agave fibers, and double distilled in copper pot stills, and the brand says it uses no additives. The Extra Añejo is the top of the range, matured in used American white oak barrels for longer than the three years the extra añejo category requires, and bottled at 40% ABV (80 proof). Because the brand does not use additives, the color and sweetness in the glass come from the agave and the years in wood alone, and used barrels give a gentler oak influence than new ones over that long rest. It is the bottle to reach for when you want to sip a La Adelita slowly: pour it neat into a Glencairn or snifter, give it a few minutes to open, and add a drop of water if you like.
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