About
1921 Tequila undergoes a careful production process in a state-of-the-art facility using premium quality 100% Blue Weber Agave.
Cultivated in the red soils of the highlands region of Jalisco, estate grown agave is given great care and nourishment, encouraging optimal growth and ideal sugar concentration levels that are confirmed via routine independent lab tests.
Mature harvested piñas endure a 72 hour slow-cooking process consisting of a 24 hour continuous cooking period, 24 hour resting period and finally a 24 hour cooling period with the oven doors open.
Fermentation and distillation occur under carefully supervised and temperature controlled conditions.
Each bottle is wax sealed manually, to prevent leakage and premature oxidation. An elegant label and bottle presentation adorned with a hand-painted clay medallion is symbolic of Mexico’s rich history and most valued traditions.
The number “1921” represents the concluding year of the Mexican Revolution.
1921 Anejo Tequila is definitely a Tequila made to be tasted calmly and enjoyed slowly in a cognac wine glass, allowing the description of the authentic taste of the white oak barrel aged for 12 months, where the wood has blended its most sophisticated characteristics with the agave from Jalisco´s soil.
Tasting Notes
NOSE: Outstanding balance and sweetness, exquisite fruity and chocolate aromas overlying the alcohol, combined with a pleasant wood tone.
PALATE: Complex; rich and varied sensations, both in mouthfeel experience and aromas. Smooth, refined and sweet with great emphasis on dry fruits and wood.
FINISH: Long, well balanced.
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