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Calle 23
Calle 23 Anejo Tequila 700ml
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Description
Calle 23 Anejo Tequila is a premium tequila made from 100% blue Weber agave grown in the highlands of Jalisco, Mexico. It is aged for a minimum of 12 months in ex-bourbon barrels, which gives it a rich and complex flavor profile.
On the nose, Calle 23 Anejo Tequila has notes of vanilla, caramel, and oak, with hints of toasted almonds and a touch of smoke. On the palate, it has a smooth and velvety texture, with flavors of butterscotch, honey, and dried fruit, along with a subtle spiciness and a long, satisfying finish.
Calle 23 Anejo Tequila is best enjoyed neat or on the rocks, but it also works well in cocktails such as old fashioneds and tequila negronis. Its rich and sophisticated flavor profile makes it a great choice for sipping and savoring.
Overall, Calle 23 Anejo Tequila is a top-quality spirit that showcases the unique flavors and character of agave and barrel aging. It is a great example of the artistry and tradition that goes into producing premium tequila in Mexico.
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Description
Calle 23 Anejo Tequila is a premium tequila made from 100% blue Weber agave grown in the highlands of Jalisco, Mexico. It is aged for a minimum of 12 months in ex-bourbon barrels, which gives it a rich and complex flavor profile.
On the nose, Calle 23 Anejo Tequila has notes of vanilla, caramel, and oak, with hints of toasted almonds and a touch of smoke. On the palate, it has a smooth and velvety texture, with flavors of butterscotch, honey, and dried fruit, along with a subtle spiciness and a long, satisfying finish.
Calle 23 Anejo Tequila is best enjoyed neat or on the rocks, but it also works well in cocktails such as old fashioneds and tequila negronis. Its rich and sophisticated flavor profile makes it a great choice for sipping and savoring.
Overall, Calle 23 Anejo Tequila is a top-quality spirit that showcases the unique flavors and character of agave and barrel aging. It is a great example of the artistry and tradition that goes into producing premium tequila in Mexico.
