El Tesoro Extra Anejo Tequila

El Tesoro Extra Añejo scored 98 points at the Beverage Testing Institute — four to five years in ex-bourbon oak from the Camarena family's La Alteña, one of the last distilleries in Jalisco still crushing agave with a two-ton stone tahona. Don Felipe Camarena founded La Alteña, NOM 1139, in Arandas in 1937, and his grandson Carlos Camarena — the tequilero behind Tapatío and Ocho — runs it today: 100% estate-grown highland blue Weber agave, eight years old, slow-roasted three days in brick hornos, crushed by the volcanic tahona, fermented with the fibers in wooden tanks, and, uniquely, distilled to proof rather than diluted with water. The Extra Añejo ages four to five years in American oak ex-bourbon barrels and is bottled at 40% ABV; it honors Carlos's father, Felipe J. Camarena. Caskers: a balanced blend of coffee, dark chocolate, dried fruit, and roasted almond with a peppery, oaky finish. Sip Tequila: vanilla, toasted oak, and dried fruit with caramel and agave earthiness on the nose, then dark chocolate, butterscotch, baking spice, and roasted agave, silky and full-bodied, finishing on toffee and a peppery lift. Honest note: this is the extra añejo purists point to when they say aged tequila should still taste of agave — four years of oak on tahona-crushed highland juice, distilled to proof, without a decanter markup. Neat, in a snifter, or an Old Fashioned that earns it. The treasure, extra aged.

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