TEQUILA AÑEJO
Again, the clue is in the name, with añejo simply meaning aged. These Tequilas
spend between one and three years in oak, which can translate into quite an
impact on the relatively delicate flavours found in the raw agave spirit
especially if ex-American whiskey casks are used. This is a tightrope walk
between agave and oak, with the finest examples allowing the former to shine
while the latter contributes layers of complexity and secondary aromas. Sipping
Tequilas for sure, but dont be shy of a little judicious mixing in high-end
cocktails too.

Were not quite done with the Camarenas. Don Felipe Camarena founded the La
Alteña distillery in 1937 and started selling Tapatío three years later, with
grandson Carlos now in charge of operations and making Tapatío alongside other
Tequilas including Ocho and El Tesoro. After a long fermentation and traditional
double distillation, this añejo spends 18 months in ex-Bourbon casks.

Serving Suggestions: Characterful and smooth enough to sip, but capable of
mixing with care you dont want to lose the subtleties of the distillate here.

TASTING NOTES
Shy and subtle on the nose, before perfumed elements of pot-pourri and Parma
Violet emerge. The sweetshop theme continues, with pepper lurking in the
background. The texture is wonderful, and the palate also brings baked orchard
fruits with cinnamon and nutmeg. That spicy, peppery element is coming from both
the agave and the oak but its impossible to tell where one ends and the other
begins.