Calirosa Extra Anejo Tequila

Calirosa Extra Añejo is thirty-six months in California red wine barrels — three years of wine wood on agave, in the deepest red pour the line makes short of the Cinco Años. Adam Levine and Behati Prinsloo fell for rosa tequila on a trip to Mexico and partnered with the Real family, who've distilled at Tequila Selecto de Amatitán since 1942 and say they invented rosa tequila eighty years ago; third-generation master distiller Luis Trejo Rodríguez makes it from seven-to-nine-year blue Weber agave with at least 26% sugar. The Extra Añejo is steamed thirty to forty hours in handmade brick ovens, roller-milled, fermented fifty hours with the estate's natural field yeast, double-distilled, aged thirty-six months in red wine barrels from top California wineries, and bottled at 40% ABV; it was still in barrel when Drinkhacker and Best Tasting Spirits reviewed the launch pair, and arrived as the line's first ultra-aged bottle. Paste noted that wine barrels, toasted rather than charred, pull a substantially different set of flavors from oak than bourbon casks — and at three years the difference is the whole point: expect a nose of dried fig, black cherry, cocoa, vanilla, and cedar, opening into a rich, rounded palate of caramelized agave, red-wine fruit, dark chocolate, cinnamon, and soft, grippy tannin with a long, Port-like finish. Honest note: a collector's extra añejo for the wine and dessert-spirit drinker, and a red-bottle showpiece — agave purists chasing dry, mineral extra añejos should look elsewhere. Neat, in a snifter, after dinner. Rosa, three years.

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