Calle 23 Anejo Tequila

Calle 23 Añejo is sixteen months in bourbon barrels from the French microbiologist who runs one of the few tequila houses founded by a woman — and Sip Tequila found brûléed banana, caramel, and cinnamon under the oak. Sophie Decobecq learned to distill agave in South Africa before moving to Jalisco; she named Calle 23 for the street sign across from the bar where her team celebrated nailing the fermentation, and it's pronounced kai-yay. The Añejo is 100% highland blue Weber agave from between Tepatitlán and Arandas, cooked at low pressure in stainless autoclaves, fermented 72 hours with the same two yeasts as the Blanco, double-distilled in stainless pots with copper coils, aged sixteen months in American bourbon barrels, and bottled at 40% ABV, additive-free, at NOM 1545 in San José de Gracia. Sip Tequila: toasted oak, vanilla, and cedar with baking spice on the nose, a full-bodied, balanced palate where oak meets caramel, brûléed banana, and agave with a spicy-sweet cinnamon note, and a long finish of warm fruit and peppery spice. Agave Matchmaker's tasters, on the house's aged work, find honey, cinnamon, nuts, and spice with sweetness from the barrel and a good finish. Honest note: sixteen months is a real añejo term, and this is the Calle 23 for the bourbon drinker — the Blanco's florals are still in there under the wood, which is the house signature. Neat, in a snifter, or a tequila Old Fashioned. Kai-yay, aged.

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