El Padrino Anejo

$72.99
El Padrino Anejo Only 100% pure blue agave from Mexico is utilize to make this reposado tequila. Slow aging adds notes of wood and caramel with a rich finish after pot distillation.

 

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El Padrino Anejo Only 100% pure blue agave from Mexico is utilized to make this reposado tequila. Slow aging adds notes of wood and caramel with a rich finish after pot distillation. Excellent for high-end tequila cocktails or sipping.

Product Details

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Detailed Description

The agave used to make this Anejo Tequila is 100% blue. Brick ovens are used to roast the agave for 36–54 hours, preserving its sweet, mellow natural flavor in the tequila.

El Padrino Anejo Tequila: Where To Buy?

The retailer advises that the item is either in stock or on its way to them. Shipments typically take one to four business days. There may be delays in processing, especially during holidays (s). Due to high demand, some items may have unforeseen delays or backorders and will ship as soon as they arrive. Products from abroad often require more time to process.

More Details

One of three new tequila creams made at Casa Maestri is the El Padrino Chocolate Tequila Cream. Lime and Original Tequila Cream are the others. Perhaps more than any other brand, El Padrino offers a variety of tequilas.

El Padrino Blanco, Reposado, Anejo, Extra Anejo, Cristalino, Tropical Mango, Spicy Cucumber, and Clementine are also available. In addition, they create 4 distinct El Padrino Mezcals. 100% blue agave farmed on their estate in San Julian, Jalisco, Mexico, serves as the foundation for El Padrino’s tequila.

After being trimmed, the hearts are split in half and steam roasted for 36–54 hours in age-old, thick stone-walled brick ovens. The pinas are shredded once they have cooled and released their sweet juice, which is then fermented in wooden vats.

Following is a double distillation. Before being bottled at 30 proof, natural flavors, cream liqueur, and caramel color are combined with the tequila base. Cocoa dominates the fragrance. Almonds that have been roasted with cinnamon require more time. The mouthfeel of the sweet cocoa entrance is thin.

The arrival of the flavors of cream and agave, developing to a sweet, cinnamon-horchata-cocoa climax. Melted Mexican chocolate, cream liqueur, and agave leave a light alcohol burn as it comes to a close.

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