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Review: Corralejo Triple Distilado Reposado Tequila

Posted by Arctic Wolf on February 26, 2018

Hacienda Corralejo was established in 1775 by Don Pedro Sanchez de Tagle in the Mexican State of Guanajuato. The distillery (Nom 1368 CRT) uses traditional methods of fermentation and distillation with clay ovens used to cook the agave and copper pot stills used for the distillation.

Corralejo Triple Distilado Reposado Tequila is a 100 % Blue Weber agave reposado tequila which undergoes an unusual distillation process. The fermented agave juice is first distilled through a copper pot still, then through a column still, and once more through the copper pot still. This makes the spirit lighter than a typical Reposado Tequila which would normally be distilled twice through a copper pot still.

As a reposado spirit, the Corralejo Triple Distilado must be aged a minimum of two months, but less than a year in oak barrels of any size. In the case of the Corralejo brand the company typically uses charred American oak barrels. The Corralejo website indicates the spirit is bottled at 38 % alcohol by volume which is probably true for the domestic market; however, my sample bottle (available in Canada) is labelled, 40 % alcohol by volume which is also the bottling proof of the spirit in the USA.

Here is a link to my full review:

Review: Corralejo Triple Distilado Reposado Tequila

“… I suspect the triple distillation has muted the normally aggressive agave and white pepper allowing me to notice nuances which lie underneath. There is a light honey-like sweetness which builds slightly, and I like how all of the scents and smells are in unison. Hints of oak and light impressions of tea have joined the breezes as well …”

Please enjoy my review, and do try my cocktail suggestion, the Tangelo Margarita.

Chimo!

 

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