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Tierra Sagrada Extra Anejo Tequila
Tierra Sagrada Extra Añejo is the top of the Tierra Sagrada line, produced at Tequilera Puerta de Hierro, NOM 1477, in El Arenal, Jalisco, a lowland Tequila Valley town whose volcanic soils give blue Weber agave an earthy, mineral character, from a brand written up in Rolling Stone and Men's Journal as a sweet-profile sipper. It is made from 100% blue Weber agave that is slow-cooked, naturally fermented and double distilled in copper pot stills, then held in oak for the extended maturation the extra añejo category demands, a minimum of three years in barrel, and bottled at 40% ABV (80 proof). The añejo spends 18 months in French oak; the extra añejo pushes the same house style further. The producer describes caramel and honey with subtle agave on the nose, a silky, full-bodied palate of cooked agave, dark caramel, vanilla bean, dried fig, toasted oak, cocoa and baking spice with a ginger-like edge, and a long finish of lingering oak; Tequila Matchmaker users, who score it mostly in the high 80s and low 90s, pick out vanilla, caramel, cinnamon, butterscotch, cherry and hazelnut. It is a dessert tequila, best neat with dark chocolate or aged cheese.
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