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Lapis Añejo Tequila
Lapis is crafted by a tequilero the brand calls El Arquitecto, born and raised in Atotonilco el Alto, who sources its blue Weber agave from his hometown's fields in the Jalisco highlands at about 5,200 feet. The tequila is made under NOM 1146 at Tequileña in the town of Tequila, also home to ArteNOM Selección de 1146, where the agave is cooked in low-pressure autoclaves, milled with a shredder and roller mill, fermented in stainless steel tanks as 100% agave with natural spring water, and double distilled in pot stills. The Añejo is aged a minimum of one year, exclusively in French oak rather than the ex-bourbon American barrels most añejos use, and bottled at 40% ABV (80 proof). French oak tends to bring a drier, spicier wood character than American oak, and Lapis uses it across its aged range so the barrel supports the agave instead of burying it. The brand describes the Añejo as rich, buttery, and full of prominent agave character. It's the top of the Lapis line and a sipping tequila first: pour it neat in a copita or snifter, or with a single large cube.
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