In this episode of Tequila Aficionado’s Sipping off the Cuff, Mike Morales and Alex Perez taste and discuss Papa Bueno Tequila Anejo.
About Papa Bueno Tequila
We know it’s best to let nature do its work before we do ours, so for seven years we patiently wait for the highland sun to craft the perfect crop. When the time arrives, the plump, ripe agave is hand-harvested, and cut for the brick ovens at our distillery in the legendary tequila town of Antotonilco El Alto. Once the piña, or heart of the agave, has properly cooked it yields a warm honey flavored nectar, and we begin the fermentation and distillation processes. That’s when the magic happens. Papa Bueno Silver is double distilled to be smooth and ready to enjoy immediately, but for the richer-flavored Papa Bueno Añejo, our tequila must age in oak barrels for at least a year. 100% agave. 100% passion. Whoa! Smooth.