Corralejo Anejo Tequila

Corralejo Añejo comes from Tequilera Corralejo, based at the former Hacienda de Corralejo in Pénjamo, Guanajuato. The agave is cooked and then distilled using the Charentais method, a technique borrowed from Cognac production that combines copper alembic pot stills with column stills, before maturing for 12 months in new, heavily toasted American oak barrels.

Presented in the brand's distinctive red bottle and bottled at 38%, this añejo takes on an amber colour and a rounded character from its year in heavily toasted wood. It is made for slow sipping, served neat or over ice, and also works well in a stirred, spirit-forward cocktail such as an añejo Old Fashioned.