Tequila Anejo

• Añejo tequila produced in Tequila, Jalisco, by Tequileña (NOM 1466)
• Maestro Destilador Enrique Fonseca
• 100% Azul aka Blue Weber (Agave tequilana) matured 5–6 years, grown at elevations over 5,200 feet in Atotonilco El Alto, Jalisco
• Cooked 24 hours in a low-pressure autoclave with a 6-hour pre-cook and a 6-hour rest
• Crushed using a screw mill and roller mill
• Fermented in stainless steel tanks using deep well water and proprietary yeast
• Double distilled in pot stills; the first distillation in a stainless steel alembic pot still and the second in a copper alembic pot still
• Aged 14 months in a combination of ex–Cabernet Franc French oak casks and American white oak
• Additive free
• 40% ABV

 Featuring the same cask regimen as the reposado—ex–Cabernet Franc French oak casks from France’s Loire Valley and toasted American white oak—Purasangre Añejo is aged an additional five months, doubling down on the layered complexity and baking spice.