“The distinctively tall, azure bottles of Corralejo reposado tequila contain and elegant spirit that is a far cry from the salty Cuervo shots of your college youth.
The tequila is crafted in much the same way it has been since Hacienda Corralejo was founded in 1755 (when it was Mexico’s first commercial tequila producer). Hand harvested blue agave hearts are rosted in adove ovens, stone-milled, then double distilled in copper pot stills. The result, aged in oak barrels for two to six months, is a straw-colored drink that still exhibits the peppery, piney brightness of fresh agave, but the light aging also lends a softening buttery finish. This is a top notch sipping tequila for a modest price.”
-Craig Laban in the Inquirer
“Crack! That’s the sound of the bat hitting this one right out of the park. Dry and earthy when you first taste it, with plenty of cedar spice. The longer you let it linger, the more soft, honeyed sweetness it develops. Our favorite” – David Wondrich
“Much mellower and less briny than the regular Chinaco añejo, the Negro delays delivering its considerable cargo of fresh floral agave until the finish, coming in as sweet and pleasant as Irish whiskey” – David Wondrich
“This was the closest in flavor to the brand’s standard añejo. In Herradura’s case, this is by no means a bad thing: Although the flavor is deeper, it does nothing to mess with the trademark bright agave nose and tropical fruits and minerals.” – David Wondrich
Source: Esquire, September 2007
Source: Details, September 2004
Eight Tequila Recommendations
Source: Esquire Magazine
Tequila Glossary:
Blanco: This can rest in any container for up to 60 days before bottling
Reposado: Oak-aged 60 days to a year.
Añejo: Aged one to three years in oak barrels (usually old bourbon ones).
Extra Anejo: Aged more than three years in oak barrels (sometimes with very old tequila blended in)[/one_third_last]