Full Review

Alquimia

Alquimia
Reserva De Oro XIV Cask Strength Extra Añejo Tequila

Category: Extra Añejo Tequila

Date Tasted:
Country: Mexico
Alcohol: 50%
Sustainable Agriculture
95 Points
Gold Medal
Exceptional
$275

Alquimia
Reserva De Oro XIV Cask Strength Extra Añejo Tequila

Category: Extra Añejo Tequila

Date Tasted:
Country: Mexico
Alcohol: 50%
Clear bronze color. Attractive, woody aromas and flavors of caramelized sugar and leather, monkey tail, chopped nuts, and maple syrup and waffles with a fat body and a very long finish with accents of red pepper flakes in vanilla cream, figs, smoked molasses, and cinnamon dust. Smooth and palate enveloping, a gentle yet compelling sipper that wraps you up like a big wool blanket around a campfire on a starry night.

Tasting Info

Spirits Glass Style: Spicy & Complex
Aroma Aroma: caramelized sugar and leather, monkey tail, chopped nuts, and maple syrup and waffles
Taste Flavor: Same as aromas with accents of red pepper flakes in vanilla cream, figs, smoked molasses, and cinnamon dust
Smoothness Smoothness: Smooth
Finish Finish: Very Long
Enjoy Enjoy: Enjoy on its own
Bottom Line Bottom Line: Smooth and palate enveloping, a gentle yet compelling sipper that wraps you up like a big wool blanket around a campfire on a starry night.

The Producer or Importer

Alquimia Organic Tequila

The Producer or  Importer
961 W. 7th Street
Oxnard, CA 93030
USA
1 805-240-1577

Extra Anejo Tequila

An extra añejo tequila must be aged for at least three years in oak barrels that have a maximum capacity of 160 gallons (600 liters). These are dark-colored tequilas - deep amber or copper - that have a spicy oak-influenced flavor with notes such as dark chocolate, tobacco and Asian spices. They typically have a long, refined finish.

Extra añejo tequilas can display great style, depth of flavor, and finesse and are meant exclusively for after dinner sipping.

It should be noted that among tequila producers, aging tequila for more than four years is a matter of controversy. Many tequila producers oppose doing so because they feel that "excessive" oak aging will overwhelm distinctive and delicate earthy, fruity, and vegetal agave flavor notes.