Calirosa Cinco Anos 5 Year Extra Anejo Tequila

Cinco Años is the top of the Calirosa line — five years in California red wine barrels, the longest any rosa tequila has spent in wine wood. 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, up to nine kilos of agave per liter. The 5 Year 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 five years in red wine barrels from top California wineries, and bottled at 40% ABV in a limited release with the deepest red-amber glow the house makes. Paste noted that wine barrels, toasted rather than charred, pull a substantially different set of flavors from oak than bourbon casks — and five years takes that as far as it goes: expect a nose of dried fig, prune, black cherry, cocoa, cedar, and leather, opening into a dense, rounded palate of caramelized agave, red-wine fruit, dark chocolate, cinnamon, tobacco, and firm, velvety tannin with a very long, Port-and-Cognac finish. Honest note: a collector's bottle at a collector's price, built for the wine and brandy drinker and the gift that needs to stop a room — the agave is a supporting player at five years. Neat, in a snifter, slowly. Rosa, five years.

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