History of Extra Añejo Tequila

Extra Añejo Tequila has its roots in Mexico, where it was first produced in the early 19th century.

The first Extra Anejo Tequila was created by Don Julio Gonzalez, a master distiller from the state of Jalisco.

Don Julio's recipe called for the use of American oak barrels to age the tequila for a minimum of three years.

This aging process gave the tequila its unique flavor profile and made it an instant hit with tequila connoisseurs.

Production Process

The production process for Extra Añejo Tequila begins with the harvesting of blue weber agave plants.

The agave plants are then cooked and mashed to extract their sweet nectar.

This nectar is then fermented and distilled to create the base spirit for Extra Añejo Tequila.

Once the base spirit is created, it is then aged in oak barrels for a minimum of three years.

The barrels used for aging can be either American oak barrels or French oak barrels, depending on the desired flavor profile.

During this aging process, the tequila takes on a rich, complex flavor profile that makes it so popular among tequila connoisseurs.

Popular Extra Añejo Tequilas

There are many popular Extra Añejo Tequilas available in the United States, each with its own unique flavor profile. Here are some of the best Extra Añejo Tequilas available:

Don Julio Ultima Reserva: This Extra Añejo Tequila is aged for a maximum capacity of five years in American oak barrels and has notes of dark chocolate and black pepper. It has a smooth finish and is perfect for sipping or mixing into cocktails.

El Tesoro: This Extra Añejo Tequila is aged for a minimum of two years in ex-bourbon barrels and has notes of sweet agave, sweet oak, and sweet vanilla. It has a smooth finish and is perfect for sipping or mixing into cocktails.

Carlos Camarena: This Extra Añejo Tequila is aged for 18 months in French oak casks and has notes of roasted agave and agave flavor. It has a smooth finish and is perfect for sipping or mixing into cocktails.