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Celebrated in exclusive cocktail bars, restaurants and nightclubs, the iconic Don Julio 1942®Tequila is the choice of connoisseurs around the globe. Produced in small batches and aged for a minimum of two and a half years, Don Julio 1942® Tequila is handcrafted in tribute to the year that Don Julio González began his tequila-making journey.
Rich, distinctive and wonderfully complex, its flavor strikes the perfect balance between agave, wood and hints of vanilla. Best experienced neat in a snifter or simply on the rocks
Gran Orendain Añejo is aged for 20 months in French oak barrels. Smooth on the palate, intense flavor with aromas of cooked agave, caramel, chocolate, vanilla and coffee. In the mouth, similar flavours of agave, chocolate, vanilla, and coffee, with great body and mouthfeel generated through its long aging process. To be enjoyed neat in a snifter or Riedel tequila glass, or on the rocks.
Tequila Patrón save the Gran Patrón label for only their very finest spirits. And Burdeos – Spanish for Bordeaux – may well be Tequila’s zenith. Aged for 12 months in American and French oak barrels, the precious liquid is then redistilled before being rested in red wine barrels from Bordeaux. Although the origin of those barrels is a fiercely guarded secret, rumour has it that they come from First Growth châteaux. This innovative Tequila is smooth and sweet, with notes of raisins drizzled with honey, vanilla pods, salted caramel and the unmistakable nose of the finest Claret. Beautifully packaged in a box handcrafted from black walnut and suede, Burdeos comes with its own corkscrew and bee-shaped glass decanter stopper, and would make an incredible gift for fans of extra añejo styles or adventurous drinkers of Speyside single malt whisky.
For Gran Patrón Piedra, it all starts with 100% Weber Blue agave grown in the Highlands of Jalisco, Mexico, of which only the best are selected for this, Gran Patrón Platinum and Gran Patrón Burdeos. The agave is slowly steam-cooked before being crushed with a two-ton Tahona. The Tahona is a traditional method that utilizes a two-ton volcanic stone wheel to extract the sugary juice from the agave, which is then fermented, distilled, and aged in barrels. Piedra, which means “stone” in Spanish, is created entirely from the traditional Tahona process – a process that few tequilas are made with anymore.
After distillation, the tequila is then aged for three years in new American and French oak barrels before being bottled at 80 proof.
“We created Gran Patrón Piedra to offer spirits aficionados a uniquely high-quality extra aged tequila,” said Ed Brown, President and CEO of Patrón Spirits International. “Its complex flavor profile, distinct oak taste, and remarkably smooth finish truly sets Gran Patrón Piedra apart in the ultra-premium tequila category.”
Welcome to Casa Herradura. Here, we don’t settle for what’s expected. As the last true tequila-producing Hacienda on the planet, our sip-grade tequilas have been handcrafted and barrel-aged beyond industry standards since 1870. It’s how we introduced the world to the first ever Reposado tequila; creating an entirely new category that others would come to follow. And it’s why our Jimadors brave the harvest every day to gather only the highest-quality 100% agave nectar.
A slightly higher-strength bottling of Lagrimas De Dolores’ Mezcal Anejo, which spends a year in oak casks before being bottled. Herbaceous smoke, with light touches of toasty wood and caramel.
A delicate blend of uniquely aged tequilas. All the tequilas are aged in small white oak barrels for a minimum of 12 months. As in many premium red wines, the blends must be adjusted for each vintage. The same care and attention is paid when blending Patron Anejo making it smooth, distinctive and extraordinary.
You can directly see the origin of the product. The shape of the bottle is reminiscent of the volcano Tequila, which can be seen from the Fabrica de Tequilas Finos distillery, where Rooster Rojo is made. One of Mexico’s most popular symbols is used here as a name giver and trademark: the red rooster, Rooster Rojo.
The Añejo is based on the brand’s clear tequila. For this, high-quality blue weaver ragave are cooked, fermented and distilled. The distillate obtained is enriched with water filtered through Mexican silver. This makes the drink smooth and gentle. Rooster Rojo lets the tequila mature for at least one year in used bourbon barrels to give the Añejo a beautiful colour and taste.
Amber shimmering with gold and orange shades. This superb Añejo has a great body and a scent reminiscent of rose petals in harmony with herbal and spicy notes, then turns into delicately preserved and dried fruits with a tobacco finish. Barrel notes are reminiscent of vanilla, caramel and maple, giving it an elegant style.
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