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El Mexicano Añejo Tequila
El Mexicano Añejo is made by the Bañuelos family at Hacienda El Mexicano, NOM 1588, in Arandas in the Highlands of Jalisco. The family name carries weight in tequila: patriarch Don Félix Bañuelos co-founded the original Cazadores, and today master tequilero León Bañuelos Sr. runs production alongside his sons León Jr. and Willy, the third generation. The agave is hand-harvested Highland blue Weber, at least six years old, cooked low and slow in stainless steel autoclaves for up to 24 hours. It ferments for seven days in open-air tanks without the fibers, with classical music played in the fermentation room, which the family says stimulates the natural yeast, and is then double-distilled in stainless pot stills León Sr. designed himself. The Añejo ages for 14 to 16 months at about 6,600 feet, in a mix of 70% new medium-char American oak and 30% new French oak, and is bottled at 40% ABV (80 proof). The family describes ripe orchard fruit and soft cedar opening into orange marmalade, citrus peel, chamomile and cooked agave, with a bright, mineral palate; Tequila Matchmaker reviewers add vanilla, caramel and black pepper. An excellent after-dinner sipper.
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