Viva Mexico Extra Anejo Barrel#94 Tequila 750ml 4.5 year old

Single Barrel Extra Añejo tequila produced at Destilería el Ranchito (NOM 1414) in Arandas, Los Altos, Jalisco, Mexico • Maestro Tequilero Sergio Cruz • Barrel #94 • Produced using 100% estate-grown Azul aka Blue Weber (Agave tequilana) from the Vivanco family’s ‘El Pueblito’ ranch • Roasted in brick ovens 48–50 hours • Milled using a roller mill • Open-air fermented using “the Mozart method” in stainless steel tanks for 5–8 days using proprietary and champagne yeast and deep well water • Distilled twice in copper pot stills • Aged in a single, ex-Tennessee whiskey barrel for 4.5 years • Uplifting aromas of pink peppercorn, oregano, fresh tobacco, orange zest, and lemongrass race alongside generous notes of cinnamon, heath bar, dark maple syrup, and a whiff of toasted almond; the palate leans in with vanilla bean and caramel, sweet potato, black pepper, apple skin, lemon curd, wet moss, and sea salt. Outrageous! • Jay Kosher certified • Additive free • Bottled at cask strength of 48.1% ABV

Aged for four-and-a-half long years on-site in Jalisco, in American oak that formerly housed Tennessee whiskey, this barrel of extra añejo is the stuff tequila dreams are made of. While some might announce, as many agave heads do, that they typically take their tequila unaged to focus on the raw ingredient (“Blanco, please…”), it is impossible to ignore that rare bottle of aged agave that manages a minor miracle: balancing the welcoming warmth of oak with the unique character of the agave’s terroir. 

Grown to maturity between 6 and 8 years on the Vivanco family’s ‘El Pueblito’ ranch—and boldly bottled at full proof—this single barrel is an absolute masterclass in that tension. Maestro Tequilero Sergio Cruz weaves notes of harmony between the bright herbs and pepper, citrus, and charged minerality of the family’s estate-grown agave, and the oak’s echo of baking spice, confection, and deep earth. A gem to contemplate for years to come.