Milagro Anejo Tequila

Milagro Añejo is aged fourteen to twenty-four months in American oak — the highland silver taken past a year in barrel, at a price that makes añejo an everyday sipper. Danny Schneeweiss and Moy Guindi, two Mexico City friends, founded Milagro — miracle — in 1997 to make a modern tequila from the Los Altos highlands; William Grant & Sons owns it now, and it's made at Feliciano Vivanco y Asociados, NOM 1559, in Arandas, one of the most respected family distilleries in the highlands. The Añejo is 100% estate-grown highland blue Weber agave, slow-roasted thirty-six hours in brick ovens, triple-distilled in pot and column stills, aged fourteen to twenty-four months in American oak, and bottled at 40% ABV in the tall bottle with the agave-heart base. Expect a nose of cooked agave, vanilla, caramel, and toasted oak with dried fruit, opening into a smooth, rounded palate of butterscotch, oak, and light baking spice with a warm, moderately long finish. Honest note: a clean, triple-distilled añejo built for smoothness — the whiskey drinker's easy introduction to aged tequila, more polish than rustic agave, at a price that undercuts the big names. Neat, on the rocks, or a tequila Old Fashioned. The miracle, aged.

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