| Corralejo Anejo - Old Bottle (Mixto) |
Tequila Joe's Collection |
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| NOM: 1368 Distillery: Tequilera Corralejo, S.A. de C.V. Importer: Wilson Daniels Area: Highlands Aged: At Least 1 Year Barrel Type: Charred American Oak Barrels Bottle Size: 750ml Bottle Number: 90,906 Number of Distillations: 2 Alcohol Percentage: 40%/80 Proof Price: $51 Current Website: http://www.tequilacorralejo.com |
| All rights reserved. |
My Tasting Notes: n/a
Info on the Back of the Bottle: n/a
Other Info: These older bottles are taller and slimmer than the current offerings.
Another difference is that these bottles are mixto and the current ones are 100%. I
assume that the mixto was due to the agave shortage, which caused may companies
to be forced to make mixtos.
Below is some more information about Corralejo:
"We call this “la verdad” or “the truth” of tequila and the true essence of the agave
plant. Blanco comes straight off of our copper pot still and is bottled unaged. This best
captures the authentic character of the Blue Weber Agave.
All of our brands are made with 100% Weber blue agave. We hand pick our agave from
the finest agave fields found both in Jalisco and Guanajuato. Don Leonardo decides
what the best mixture is depending on sight and sugar content. Once the agave is
picked, it comes to our receiving patio where the agave is cut into halves or fourths
depending on their size.
We then cook our agave the old fashion way in stone clay ovens that hold 25 tons of
agave. They are slow cooked, water steamed, produced in kettles and cooked for 27
hours. After they are finished cooking, we let them sit for 12 hours before they go to
the mill. Our mill contains seven crushers to ensure we extract all of the juice out of the
pinas. The excess never goes unused -- it is used or sold as feed. After the milling
process, the juice goes to fermentation. We have 26 containers with a capacity of
20,000 liters each.
Distillation is very unique at Tequila Corralejo where we use a mixture of column stills
and small copper pot stills for the second distillation and third distillation for our “triple”
distilled. Tequila Corralejo employs the charentais method of distillation. This method is
the same method perfected by the French in distilling cognac, where it aids to capture
and highlight the aroma and flavors in our tequilas. We imported small copper pot stills
from Tomelloso, Spain to ensure the highest quality stills. After distillation, our tequila
gets diluted to 38% or 40%/80 proof if it is being exported.
Blanco goes straight to the bottling plant and the juice for the Reposado and Anejo go
to the barrel facilities. Each barrel is sealed and sampled by the regulating council of
Tequila or CRT before and after aging to ensure the highest quality tequila is brought
to you." -Corralejo Website
Info on the Back of the Bottle: n/a
Other Info: These older bottles are taller and slimmer than the current offerings.
Another difference is that these bottles are mixto and the current ones are 100%. I
assume that the mixto was due to the agave shortage, which caused may companies
to be forced to make mixtos.
Below is some more information about Corralejo:
"We call this “la verdad” or “the truth” of tequila and the true essence of the agave
plant. Blanco comes straight off of our copper pot still and is bottled unaged. This best
captures the authentic character of the Blue Weber Agave.
All of our brands are made with 100% Weber blue agave. We hand pick our agave from
the finest agave fields found both in Jalisco and Guanajuato. Don Leonardo decides
what the best mixture is depending on sight and sugar content. Once the agave is
picked, it comes to our receiving patio where the agave is cut into halves or fourths
depending on their size.
We then cook our agave the old fashion way in stone clay ovens that hold 25 tons of
agave. They are slow cooked, water steamed, produced in kettles and cooked for 27
hours. After they are finished cooking, we let them sit for 12 hours before they go to
the mill. Our mill contains seven crushers to ensure we extract all of the juice out of the
pinas. The excess never goes unused -- it is used or sold as feed. After the milling
process, the juice goes to fermentation. We have 26 containers with a capacity of
20,000 liters each.
Distillation is very unique at Tequila Corralejo where we use a mixture of column stills
and small copper pot stills for the second distillation and third distillation for our “triple”
distilled. Tequila Corralejo employs the charentais method of distillation. This method is
the same method perfected by the French in distilling cognac, where it aids to capture
and highlight the aroma and flavors in our tequilas. We imported small copper pot stills
from Tomelloso, Spain to ensure the highest quality stills. After distillation, our tequila
gets diluted to 38% or 40%/80 proof if it is being exported.
Blanco goes straight to the bottling plant and the juice for the Reposado and Anejo go
to the barrel facilities. Each barrel is sealed and sampled by the regulating council of
Tequila or CRT before and after aging to ensure the highest quality tequila is brought
to you." -Corralejo Website