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Don Cayo Añejo Tequila
Don Cayo traces its roots to 1954, when Don Cayetano González set out to make tequila the artisanal way, and it is produced in El Arenal, in the Valley of Tequila, from agave grown in the surrounding area. The tequila is made under NOM 1649 in Jalisco's Los Valles region. This añejo is aged for 20 months in French white oak barrels, well beyond the one-year minimum for the category, and the brand describes it as having sweet toffee aromas and an intense, herbal agave flavor. On Tequila Matchmaker, where it has drawn dozens of ratings mostly in the high 80s and low 90s, tasters consistently single out caramel, vanilla and oak, with butterscotch, chocolate, honey and maple coming through on a notably smooth, dessert-like palate. Reviewers also point out what it isn't: this is not a sharp, astringent añejo, and it suits drinkers who want a sweet, creamy sipper over a bracing one. The Don Cayo range runs from blanco and reposado up to a five-year extra añejo. Pour it neat or over a single large cube, or use it to build a rich tequila Old Fashioned.
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