Corralejo Reposado Tequila, 70 cl, 4-CJ-001-38

Product Information

The finish is long, fruity, with vanilla, caramel and butterscotch notes and a lingering pepperiness. My education and training include a thorough knowledge of agave spirits creation from planting agaves to bottling, including distillation. Betsy Andrews has been writing about wine and spirits for two decades. While reporting for Food & Wine and Travel & Leisure, she spent quality time in Jalisco’s agave fields watching piñas being harvested, and in distilleries watching them be rendered into the elixir that is tequila. Drinking at the side of master distillers, crawling the bars of Guadalajara and Tequila, she acquired a taste for, and a keen interest in, Mexico’s premiere spirit—especially the añejos and extra-añejos, which are always how she likes to end a meal. Here, I’m not just sharing opinions; I’m weaving tales from the rich tapestry of my experiences over these three decades. While Corralejo’s Reposado is a decent option, other Tequilas on the market offer a better overall experience. Corralejo Tequila: Drinking guide Tequila

The clove flavor is too intense for my taste, and the cough syrup aftertaste makes it taste unusual.Tequila may have a wild and crazy reputation, but this unique spirit is created according to strict guidelines, guaranteeing authenticity and consistency. It’s distilled from the fermented juice of the Weber blue agave plant, and comes only from a specified region of Mexico, centered around the western state of Jalisco. The area that currently contains the tourist resort and surrounding dunes was where Gadifer de la Salle and his expedition first landed on Fuerteventura in 1402. They had landed on neighbouring Lanzarote in the Summer of 1402, where they concluded a peace agreement with the local population and established a fortress from which they would coordinate their conquest of Fuerteventura. Jean de Béthencourt, who led the expedition to the islands, took a group of his men across the water from their fortress in Lanzarote to explore Fuerteventura.

Upon tasting, it delivers a rich blend of clove and cinnamon, followed by oak spice, agave, and a light burn. San Diego, Calif — Corralejo Tequila, a premium brand deeply rooted in Mexican history, announces the launch of a new permanent core expression, Extra Añejo. On the palate, there are cooked agave notes featuring vanilla and caramel, as well as a bit of vegetal raw agave notes. There are fruit notes of cherry and citrus, along with smoke and spice notes of pepper and cinnamon. Like wine and other unique spirits, tequila is produced according to regulations that govern its appellation of origin. Tequila may only be made in the state of Jalisco, which includes the town of Tequila, and parts of the surrounding states of Guanajuato, Michoacán, Nayarit and Tamaulipas. It must be made from blue agave and in accordance with additional rules for ingredients and aging. Spirits made using other agave species or elsewhere in Mexico are classified as mezcal. Hacienda Corralejo is open to the public with very limited number of visitors per hour reservations are required.Corralejo is the home of the CD Corralejo football team (founded in 2005 after the merger of another club with the same name in the previous year), and is also home to the Onexe Fuerteventura SUP team, the standup paddleboarding club with the most titles in Spain. [3] The fermentation length, temperature and yeast affect the development of flavor compounds or congeners that produce a specific tequila style. Some producers add piña fibers called bagasse to the fermentation vessel to enhance the complexity of the spirit. Regulations demand that tequila be double-distilled in pot stills, or produced with a continuous still that has at least two columns. With a hint of peach, a sprig of fresh mint, and a splash of lemon juice, this creative take on a classic Margarita is the perfect complement to Corralejo Silver’s light peppercorn aromas and crisp flavors. This blue agave juice may make a 100 percent agave spirit, or the producer may add up to 49 percent non-agave sugars, such as sugar cane or corn sugars, to make a “mixto” or “regular” tequila. This cookie is used to detect and defend when a client attempt to replay a cookie.This cookie manages the interaction with online bots and takes the appropriate actions.

The Blanco has a sharp alcoholic taste that dominates the flavor profile, while the Añejo has a strong clove taste that may not be appealing to everyone. You may have heard the rumor that the spirit known as mezcal is simply a smoky version of tequila. In fact, the truth is closer to the reverse of that: the term "mezcal" refers broadly to any distillate of the agave plant produced in Mexico, so the spirit called tequila is simply one specific type of mezcal. While government regulations allow for the production of mezcal in nine different Mexican states, tequila may only be produced in five states: Jalisco, Michoacán, Nayarit, Guanajuato, and certain parts of Tamaulipas. Addionally, while mezcal may be produced from dozens of different agave varieties—resulting in numerous distinct styles and flavor profiles—tequila may only be produced from the blue Weber agave. Throughout the 2010s, the town has grown significantly, with new businesses constantly opening and closing down. The town is also progressively being pedestrianized, starting with the town's main street around 2017 (however this decision to pedestrianize streets has received its share of criticism from the townsfolk). Vandalism has also risen with the long-abandoned replica of the Santa Maria galleon in the old "Europa Baku" theme park having been burned down by vandals in May 2019. Despite this, however, tourism is still going strong, with thousands visiting the town every year. Made with 100% Blue Weber agave, the 40% ABV Tequila has been hand-harvested from the Hacienda’s fields, slow-cooked in stone clay ovens for 36 hours before being fermented and double distilled in column stills and Alembic copper stills imported from Spain, using the 400-year old Charentais method pioneered by Cognac distillers in France.Only 1,600 bottles of Corralejo’s new 25th Anniversary Extra Añejo Tequila have been made, the brand has revealed. The limited edition Tequila, produced in Guanajuato, Mexico, is both a tribute to 250 years of Tequila-making tradition and 25 years of Corralejo Tequila. Tequila may be bottled without maturation or aged in oak barrels. The length of aging determines how it is labeled: Colorless blanco or silver tequila is aged fewer than two months in oak; reposado between two and 12 months; añejo for more than one year. Extra añejo is a category added in 2006 that includes tequila aged at least three years in oak vats under 600 liters. Generally, the longer tequila ages in oak, the smoother and more full-bodied it becomes.