Corralejo Anejo Tequila

Corralejo Añejo is twelve months in oak from the hacienda that's one of the few distilleries outside Jalisco allowed to make tequila — Distiller's reviewer found it dry and spicy rather than rich, a cocktail añejo more than a sipper. Hacienda Corralejo, in Pénjamo, Guanajuato, is the birthplace of Miguel Hidalgo, the Father of Mexico, and one of the first estates in Mexico to sell tequila commercially, in 1775; Leonardo Rodríguez Moreno revived it in 1996 at NOM 1368. The Añejo is 100% hand-picked blue Weber agave cooked in clay ovens, double-distilled in copper pot stills by the 400-year-old Charentais method, aged twelve months in oak, and bottled on the estate at 40% ABV in the tall red bottle the hacienda blows itself. Distiller's reviewer: agave and spice through the finish, peppercorn heat fading to dryness, a trace of tannic charred oak, and bitter orange pith for brightness — serviceable at the price and well suited to cocktails calling for an añejo. Expect cooked agave, black pepper, and orange peel with vanilla and dry oak, medium-bodied, with a moderately long, dry finish. Honest note: reviewers agree the Reposado is the star of the line and the Añejo leans dry — which is exactly what an añejo Old Fashioned or a Manhattan wants, and the red bottle is half of why people buy it. For an añejo cocktail, or on the rocks. The red bottle, from Hidalgo's hacienda.

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