Corazón Anejo Tequila, 40%

I have a decision to make when reaching for Tequila.

Do I choose the influence of the raw materials used in production or the influence of wood in the maturation of that product?

Blue Agave is the raw material – 100% in this Corazón Tequila – but there are a few different production methods that can effect the taste – earthen pits vs brick ovens vs autoclave to cook the agave being some.

I didn’t check which method Corazón used before drinking & have yet to do a back to back taste test of all 3 methods to discern any resultant differences.

However I have done a back to back tasting of Blanco Tequila – unaged – vs Reposado – aged between 2 & 11 months – vs Anejo – aged for more than 1 year – and it does make a noticeable taste variation.

With Blanco it’s all about the agave. The rich earthy notes I love complimented by a spicy pepperiness on the finish usually topped off by an oily mouthfeel.

With Anejo those agave notes are somewhat diminished by the influence of wood. Oaky tannins, vanillas & caramel all make an appearance resulting in a softer more rounded drinking experience.

I begin to encounter flavours associated with aged whiskey – where it’s all about the wood – & therefore generally prefer Blanco.

That’s not to say Corazón Anejo isn’t a fine Tequila – it is.

Smooth & silky, those agave notes are blended expertly with warm woodiness building engaging flavours – but for an alternative to my usual whiskey tipple – Blanco is the way to go.

What’s your preference in a Tequila?

Sláinte

For an article on Tequila production methods read here.

Corazón Tequila website here.

For Tequila ageing categories read here.

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