Corralejo Extra Anejo Tequila

Corralejo Extra Añejo is the hacienda's ultra-aged bottle — more than three years in oak, from one of the few distilleries outside Jalisco allowed to make tequila. 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, and the estate still does everything from harvest to bottling on site. The Extra 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 borrowed from Cognac, aged more than three years in oak, and bottled on the estate at 40% ABV in a bottle the hacienda blows itself. Three years takes the house's dry, peppery añejo — Distiller's reviewer's read — into richer territory: expect a nose of caramel, vanilla, dried fig, toasted oak, and leather with cooked agave beneath, opening into a rounded, sweet-savory palate of butterscotch, dark chocolate, baking spice, and oak tannin with a long, warm finish and the Guanajuato agave's pepper still audible. Honest note: it's a value extra añejo — priced well under the Jalisco luxury decanters — for the drinker who wants an aged tequila with the Corralejo story and the bottle on the shelf. Neat, in a snifter, after dinner. Three years, from Hidalgo's hacienda.

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