[Tweet “Mike Morales and Jim Johnston are floored by Malinalli’s latest iteration – Malinalli Tequila Anejo.”]
From the Malinalli Tequila Website:
AGAVE SOURCE: The Midlands Region of Jalisco
COOKING METHOD: stone/brick oven
CRUSHING METHOD: Roller mills
DISTILLATION: Double distilled. It is filtered for smoothness using a preparatory filtration process.
STILL TYPE: Stainless steel pot stills
PROOF: 80 (40% abv)
FERMENTATION: Stainless steel tanks
SUGARS: 100% agave tequilana weber
WATER SOURCE: Deep aquifer
AGING: The Anejo is aged in American oak barrels for average of 24 months.
APPEARANCE: Medium long, roasted, a touch smoky, but far more vegetal than anything else, rich in agave flavor.
AROMA: The initial inhalations detect sturdy aromas of dill, pickle brine, salt, and green pepper; later sniffs encounter deeper, slightly toasted fragrances of black pepper, jalapeño, toasted almond, linseed oil, and dried dill; the main message is that agave is acutely present and not overshadowed by oak.
TASTE: The entry flavor is delicately salty, a clear signature taste of roasted agave, and displays a silky texture that’s firm and compelling; midpalate flavor range includes paraffin, prickly pear juice, toasted almond, and a slight trace of wood resin/sap.
OVERALL: The combination of core substance, satiny texture, high acidity, and a superb balance between oak treatment and agave presence make this one of the best anejos currently in the marketplace.
[Tweet “”The best anejo I have ever tasted” says Jim Johnston of @tequilaaficion about @malinallitequil”]
FTC Disclaimer: All samples are received free of charge but no payment is accepted by Tequila Aficionado or its agents for reviews. All reviews are the opinions of those participating in the tasting and positive reviews are never guaranteed.