Corzo Añejo Tequila

Corzo is Bacardi's highland tequila, made at the Tequila Cazadores de Arandas distillery, NOM 1487, in Los Altos de Jalisco, and named for Chiapa de Corzo in Chiapas, a town remembered as one of the last places where Indigenous people held out against the Spanish conquistadors. The brand's whole approach is built around doing things twice: 100% blue Weber agave from the highlands, roughly double the agave most producers use per bottle because only a small center cut is kept from each run, and triple distillation over more than 56 hours. The Añejo also gets a double aging. After the second distillation the spirit rests two to four months in American white oak, then after the third distillation it goes into French oak and matures there until bottling. Just before bottling, Corzo uses a process it calls sparging, injecting tiny oxygen bubbles to let the tequila breathe. The producer describes sweet, citrusy and tropical notes layered with oak and vanilla; The Rum Howler's review found light caramel, fruity agave and black pepper on the nose, apricot, vanilla, baking spice and bittersweet chocolate on the palate, and a peppery finish with lingering oak. Bottled at 40% ABV.

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