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Don Cayo Extra Añejo Black Tequila
Don Cayo Extra Añejo Black is the darker, longer-oaked sibling of the brand's standard extra añejo, sold in a black bottle and positioned as the collector's tier of a lowland Jalisco line based in El Arenal. Don Cayo's core range is made at Tequilera Puerta de Hierro, NOM 1477, where blue Weber agave from the Tequila Valley is slow-cooked in stone and clay ovens, roller-milled, fermented in stainless steel and double distilled in copper pot stills. The Black spends three years in charred American oak barrels, which is what pulls the color toward mahogany and pushes the flavor well past the caramel-and-vanilla register of the regular añejo. Published notes describe roasted agave, vanilla, oak, dark chocolate and dried fruit on the nose, a full, velvety palate of caramel, toffee, cinnamon and nutmeg over earthy agave sweetness, and a long, warming finish with lingering spice and oak. It is bottled at 40% ABV. This is a sipping tequila made for a snifter rather than a shaker, and the extended charred-oak time is the whole point: if you want more agave and less barrel, the standard Don Cayo Extra Añejo aged in French oak is the alternative.
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