Five years ageing in American oak casks has given the Anejo a deep gold colour and clean, sweet caramel and butterscotch notes. The palate is as smooth and as a subtle as an old cognac.The plant is steam-cooked for 24 hours to soften the fibres, then pressed. The juice is then fermented for 4 days, producing an agave wine at about 12% ABV which is then triple-distilled at 98 degrees. Filtered and bottled within 60 days of distillation. Porfidio was established in 1991 in Jalisco by Martin Grassl. Born in 1967 in Austria, Grassl grew up spending his summer holidays working at his aunts eaux-de-vie distillery. After embarking on a career with an Austrian drinks company, he was sent to Mexico at age 24 to learn about marketing tequila. It didnt take him long to realise there was a gap in the market and Porfidio was born.
Distilled from the highest quality blue Agave within the State of Jalisco, Porfidio is unique in its positioning: it is not merely tequila, but a super-premium spirit with a range of specialist brands produced in limited quantities. Undiscovered by the general public, Porfidios unique bottles have obtained cult status amongst tequila collectors and aficionados.