History,
Tequila Fuenteseca presents the mastery of agave cultivation and tequila distillation using agave cultivated in various soil types, distilled in assorted still types and rested in an array of vessels, be they of stainless steel or a collection of wooden casks from around the world. harmonizing to create incomparable spirits in a series of limited bottlings.
Seeking to create the world's longest-aged tequila, master distiller Enrique Fonseca distilled this lot in copper double-column stills in order to achieve a leaner structure without too many agave vegetable fats, which could breakdown over the foreseen ensuing decades. From mostly 1984 plantings, these agaves were harvested in late 1993, distilled just barely into the new year, and laid into the barrel in February of 1994. The casks were stored for 10 years in a dry, earthen-floor aging room in the town of Atotonilco el Alto, before being designated as worthy of a longer aging, and moved to a higher, cooler climate of Chapingo, Jalisco, which sits on the slope above Atotonilco el Alto. The barrels rested in Chapingo for an entire additional 11 years before finally being bottled in 2014. All but one barrel was 180L Canadian white oak previously used for aging Canadian rye whiskey. The remaining barrel had been used to age a California white wine
Tasting Notes,
Nose: is moderately spicy, rounded with notes of butterscotch
Palate: oaky vanilla, but the agave still comes through nicely- leaving a soft, long finish, with hints of coconut.
Tequila Fuenteseca presents the mastery of agave cultivation and tequila distillation using agave cultivated in various soil types, distilled in assorted still types and rested in an array of vessels, be they of stainless steel or a collection of wooden casks from around the world. harmonizing to create incomparable spirits in a series of limited bottlings.
Seeking to create the world's longest-aged tequila, master distiller Enrique Fonseca distilled this lot in copper double-column stills in order to achieve a leaner structure without too many agave vegetable fats, which could breakdown over the foreseen ensuing decades. From mostly 1984 plantings, these agaves were harvested in late 1993, distilled just barely into the new year, and laid into the barrel in February of 1994. The casks were stored for 10 years in a dry, earthen-floor aging room in the town of Atotonilco el Alto, before being designated as worthy of a longer aging, and moved to a higher, cooler climate of Chapingo, Jalisco, which sits on the slope above Atotonilco el Alto. The barrels rested in Chapingo for an entire additional 11 years before finally being bottled in 2014. All but one barrel was 180L Canadian white oak previously used for aging Canadian rye whiskey. The remaining barrel had been used to age a California white wine
Tasting Notes,
Nose: is moderately spicy, rounded with notes of butterscotch
Palate: oaky vanilla, but the agave still comes through nicely- leaving a soft, long finish, with hints of coconut.
Overall Rating
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