Tequila Extra Anejo

• Extra añejo tequila produced in Tequila, Jalisco, by Tequileña (NOM 1146)
• Maestro Destilador Enrique Fonseca
• 100% Azul aka Blue Weber (Agave tequilana) matured 5–6 years, grown at elevations over 4,600 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 copper alembic pot stills
• Blend of tequilas aged 3, 4, and 5 years in a combination of French and American oak
• Additive free
• Aromas of leather, hay, cinnamon, and tobacco transition to an elegant palate of raisin, olive leaf, golden molasses, cigar, and fresh fig with Armagnac-like austerity on the finish
• 43.5% ABV

Tres, Cuatro y Cinco—composed ofthree-, four-, and five-year-old tequilas blended and aged in French and American oak—allows Tequileña’s Master Distiller, Enrique Fonseca, to showcase his mastery of blending by crafting a consist blend with each new batch. First launched in 1997, it was the first extra añejo tequila released after the category was officially established in 2006.