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Posts Tagged ‘Anejo’

Review: Roca Patrón Anejo Tequila

Posted by Arctic Wolf on August 8, 2022

Roca Patrón Tequila is a pure 100% Agave Tequila made from agave grown in the highlands of Jalisco, Mexico. The agave is 6 to 7 years old when harvested, and the heart of the plant or the piña is all that is used. After harvest the piñas are chopped in half by hand and slowly steamed in masonry brick ovens for about 79 hours to soften them. The softened piñas are then shredded and placed into a traditional stone pit, where they are crushed by a large 2 ton stone milling wheel called a Tahona.

Roca Patrón Anejo Tequila is distilled twice in copper pot stills , and then aged for about 14 months in used American oak bourbon barrels. The lightly aged spirit is bottled at 44 % alcohol by volume.

Here is a link to my review which completes my analysis of the Roca Patron line-up:

Review: Roca Patrón Anejo Tequila

“… Fruity, punky, aggressive agave with a light sweetness combines with vanilla and more oak than I would have thought for a spirit rested for only 14 months. The agave sort of hangs in the air giving us notes of banana, grilled plantain, and baked squash. There is also a larger amount of black and white pepper apparent than I found in the blanco and reposado versions of the Roca Patron …”

Please enjoy the review and for you enjoyment I have included the links to my previous reviews of the Roca Patron Blanco and Reposado Tequilas below.

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Posted in Anejo Tequila, Tequila, Tequila Review | Tagged: , , , | Leave a Comment »

Review: 1800 Reserva Anejo Tequila

Posted by Arctic Wolf on June 20, 2022

The 1800 Tequila brand is owned by the Beckmann Family, who also own the Jose Cuervo brand. And indeed, according to the NOM identifier upon the bottle (Nom 1122 CRT) the brand is produced at the same facility, the Casa Cuervo, S.A. de C.V. (established in 1758) which is located in the central lowland tequila region of Jalisco Mexico.

According to the company website 1800 Anejo Tequila is:

Using 100% Weber blue agave, picked at their peak — anywhere from 8-12 years old — Añejo is aged in French Oak barrels for a minimum of 14 months. Its finish is described as spicy and well rounded with flavors of toasted oak, vanilla and butterscotch. This deep, luxurious tequila is ideal for sipping.

The name, 1800. is apparently an homage to the year that premium Tequila (tequila aged in oak) was first produced at Casa Cuervo.

Here is a link to my full review:

Review: 1800 Reserva Anejo Tequila

“… Fine oak spices combine with butterscotch and earthy agave fruit which reminds me of baked squash, grilled pineapple and over-ripe banana. There is also obvious notes of vanilla and some almond. As I gave the glass time to breathe some peppery notes began to break free from the fruity agave as well as hints of baking spices (cinnamon and ginger) as well as hints of allspice. herbal tobacco, and bittersweet chocolate …”

Please enjoy the review which completes my series of reviews for the 1800 Tequila Family.

Chimo!

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If you are interested in my reviews for the 1800 Blanco and Reposado you can find them here:

 

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Review: Cabo Wabo Anejo Tequila

Posted by Arctic Wolf on June 13, 2022

Cabo Wabo Tequila was created in 1996 by Rock & Roll legend, Sammy Hagar and named after the nightclub he owned in Cabo San Lucas. In 2007, Gruppo Campari purchased 80 % of the brand from the musician, and then purchased the remaining 20 % in 2011. Campari has also purchased the distilly, Destiladora San Nicolas S.A DE C.V.  which produces both Caba Wabo and the Espolon Tequila brand for Gruppa Campari as well.

Cabo Wabo Anejo is produced from agave harvested at at least 8 years old. This agave is cooked in brick ovens, the juice extracted via metal shredder and roller mill, then fermented and finally double distilled. The tequila distillate is then aged for at least 12 months in what appears to b a combination of different aging barrels.

Here is a link to my full review:

Review: Cabo Wabo Anejo Tequila

“… Initial notes of soft agave Fruit, butterscotch and spicy pepper. Vanilla and fine oak spice follow with hints of both almond and nutmeg. Some bright citrus burst through followed by more peppery spice. Light notes of chocolate and scattered tea leaves round out the nose …”

Please enjoy my review of Cabo Wabo Anejo, and if you are interested I have also provided links to my reviews of the rest of the Cabo Wabo line-up below.

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Review: Espolon Anejo Tequila

Posted by Arctic Wolf on May 9, 2022

Espolon is a tequila brand created by Master Distiller Cirilo Oropeza made in a small batch process from ‘hand-selected’ 100% Blue Weber agave, grown in the rich red clay and cool climate of the Jalisco, Mexico. At that facility piñas of the hand selected agave are cooked for 18 to 20 hours prior to their fermentation. They apparently use a slower distillation technique than is in use at most other facilities, and when the spirit is finished, their Espolon Blanco tequila is rested for at least 11 months in ex-Wild Turkey Bourbon Barrels, and then bottled at 40 % alcohol by volume.

Here is a link to my full review:

Review: Espolon Anejo Tequila

“… Peppery agave spice combined with slightly aggressive agave fruit, fine oak spices, citrus zest, light smells of butterscotch and vanilla with just a hint of almond. As the glass breathes I notice light baking spices (cinnamon and ginger) and a very light scattering of tea leaves …”

Please Enjoy my review of Espolon Anejo Tequila, and if you are interested I have also provided links to my previous reviews of the other tequilas in the Espolon line-up below.

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Posted in Anejo Tequila, Tequila, Tequila Review | Tagged: , , , , , | Comments Off on Review: Espolon Anejo Tequila

Review: Bacardi Anejo Cuatro

Posted by Arctic Wolf on March 5, 2021

It’s been five years since I published my review for Bacardi Anejo Rum, and I noticed the brand has had a facelift recently. It is now branded as Bacardi Anejo Cuatro, and it sports a spiffy new age statement, “Aged 4 Years” according to the new label. When I saw the changes in a local retail store I decided I should reach out for a new sample bottle so I could see if my thoughts on the brands had changes in the past 5 years.

Bacardi Anejo Cuatro Rum is produced using column still distillation and oak barrel aging. The rum carries a four year age statement, and it appears to have replaced the former Bacardi Anejo in the rum producer’s line-up. Apparently, the final rum is further ‘shaped’ by filtering the aged rum through a secret blend of charcoal. This charcoal filtration helps to blunt some of the harsh flavour characteristics of a young rum giving it a smoother taste profile and less astringency.

The final rum is bottled at 40 % alcohol by volume.

Here is a link to my full review:

Review: Bacardi Anejo Cuatro

“… The rum has a burnished copper colour in the glass with initial notes of fine oak spice, vanilla and butterscotch rising into the air. Orange peel follows with notes of baking spice (cinnamon and clove) as well. Although the rum has been filtered to remove some of its youthful astringency, there is nevertheless more than a few telltale notes of alcohol sharpness …”

Enjoy my review which includes two nice cocktail suggestions, the Spence Cocktail and The Railcar.

Chimo!

Posted in Overproof Rum, Rum | Tagged: , , , | 2 Comments »

 
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