LouisianaLonghorn
El Tesoro Añejo Tequila
Tequila Añejo — Los Altos, Jalisco, Mexico
Reviewed
May 14, 2021 (edited June 25, 2022)
Early in my spirits journey I tried several different spirits before landing on whiskey for a while. This included a bottle of Don Julio anejo, which I found tasty having known nothing about tequila. Fast forward several years (my how time flies...) and I’m finding myself needing a break from whiskey. If you’ve been following me a while, you’ve seen I’ve been on a rum kick, and now I’m branching into agave spirits. Something different for a punishing Texas summer.
Go to any liquor store and you’ll see a bewildering number of options for tequila. I imagine it’s what whiskey noobs feel like at Total Wine looking for bourbon. Rather than take a flier, I checked out a book from Austin’s recently reopened public library called “Viva Tequila”. This book does a very fine job at describing the process by which tequila and mezcal are created, and offers a number of creative cocktail and cantina recipes.
In the section on tequila production, the author describes visiting this distillery and how they make tequila in the “old style”, as opposed to the commercialized, mass stainless steel production methods of say Jose Cuervo or Sauza. El Tesoro (treasure in Spanish) is made from slow cooked pinas (the heart of the agave) that are then crushed by a multi-ton volcanic rock called a tahona (creatively featured as the cork topper). This juice is then slowly fermented “al fresco” and double distilled in copper pot stills to exactly 80 proof.
That last bit interested me because we whisky folk can be snobby about our proof and easily dismiss something at 40%. The fact that 40% is this brand’s “barrel proof” means fuller flavor and less dilution. The nose backs that up with redolent notes of cooked agave with cedar and pine being supporting players. On the palate, the agave remains the focus, but it’s nicely rounded off by subtle notes of vanilla, cinnamon, nutmeg, and cocoa. The finish is as long as any good Kentucky hug, and smolders on the back of your tongue as it slowly dies off for two or three minutes.
Damn this is good. Perfect for hot summer sipping in Texas. As I’ve said in my rum reviews, if you’re looking for an alternative, the other spirits you walk by at the store on the way to the whiskey are an incredible adventure all on their own. Plus it’ll sharpen your palate for when you do come back to whiskey. Salud!
60.0
USD
per
Bottle
Create Account
or
Sign in
to comment on this review
@Spamin76 I just finished a bottle of the blanco recently too. Very refreshing. I understand the proof differences. I fancy a good cask strength as much as the next whisky geek.
I'm also on a whiskey break. I really might need to try this. I find the blanco extremely pleasant, crisp, and fresh. It contrasts nicely to other love, gin and tonics. I've been trying out some mid range tequila after years of whiskey drinking and the 80 proof has been a real "psychological" hurdle after years of BiB/cask strength in the 100-120 range.
@BeppeCovfefe We are nothing compared to the snobbishness you sometimes encounter around wine.
"we whisky folk can be snobby" truer words may never have been spoken!
@WhiskeyLonghorn ahh tequila! My first love when delving into the spirit game many years back. Of course like plenty of said "noobs" I started with what was available/known/affordable which was Patron. Loved me the cafe variant in my younger get blasted days lol! Anyways, I have matured and so has my palate. Don Julio Anejo is a stalwart in my cabinet. I highly recommend their 1942 offering which is outstanding IMO. I've also thoroughly enjoyed Clase Azul resp, Milagro Riserva Anejo, and currently Espolon Anejo X which has some American oak influence. I rated these and some others on here. Have a glance if in need of some references. 😉
@Ctrexman glad to hear your back on the rum train. I’ve got a few more rum reviews coming soon. Waiting till I get into the bottles a little deeper. Look forward to your notes on your bottle.
I never could get into Tequila but you make this sound good. I did just pick up a new rum though(Pampero)
@WhiskeyLonghorn It's a good category. I recommend fetting into it :) @Bourbon_Obsessed_Lexington is on point with starting with XO and Armagnac. I'd just add that young Armagnac in particular tends to be pretty bad, much like young scotch in that way. Also, there isn't much worth drinking from America yet brandy-wise.
@WhiskeyLonghorn my limited experience has been fantastic. Starting with more XO and Armagnac to be closer to a familiar profile but the complexity and finish... my bank account will continue to suffer. Only drawback is that unlike tequila and rum I’m having a hard time finding much local supply outside the big 4 of Hennessy, Courvoisier, Remmy and Martel.
@Bourbon_Obsessed_Lexington how’s your brandy side quest going? Been thinking about hitting up that category next.
@WhiskeyLonghorn I think Michters is actually going in as low as 103!
@BeppeCovfefe I have, but it’s been a minute. I do remember it being somewhat sweet, but I’d have to go back again to try with a better informed palate. I did go back and check on Herradura’s production process. Like El Tesoro they slow cook the pinas and open air ferment. The big difference is that Herradura uses a mechanical shredder to extract the juices from the cooked pinas rather than a tahona. They claim it’s “modernization meets tradition”, whatever that means...
@Bourbon_Obsessed_Lexington I’m pretty sure that’s why Wild Turkey only goes in at 107 proof rather that the legal max of 125.
Have you tried Herradura? It's made using clay oven baked agave hearts(pinas) and has nothing in common w/ Cuiervo, which is essentially El Toro with rum added to sweeten it up for the neophytes.
I’ve always felt like lower proof off the still and lower entry proof with whiskey yielded more flavorful and complex results. I actually wonder if the corn sweetness would be unbearable. Officially fascinated.
Additional note: If you’re looking for a good sipping tequila, there are excellent options in the blanco, reposado, anejo, and extra anejo categories. I prefer anejo because there’s some good whiskey barrel influence without overpowering the agave (in a good anejo at least...). Also look for a tequila distilled in copper pot stills instead of a continuous Column still. You’ll pay a bit more, but the increased flavor and coating mouthfeel is worth it IMO.