The new expression, Extra Añejo is made with 100% Blue Weber agave, hand-harvested from the Hacienda’s fields, slow-cooked in stone clay ovens for 36 hours, then fermented with a specialty strain of yeast developed in-house. The tequila then goes through a double distillation process, implementing the 400-year-old Charentais method perfected by Cognac distillers in France. The Extra Añejo is then aged for 36 months in charred American Oak Barrels. SRP $79.99.
“In addition to the cultural significance of launching Corralejo Extra Añejo ahead of National Hispanic Heritage Month and Mexican Independence Day, the opportunity within the luxury tequila category is extraordinary,” said Marcel Durand, vp-marketing, Infinium Spirits, Corralejo Tequila’s importer.
“Growth is up 23%, and it is outperforming all other spirits with aged expressions like reposado, añejo and extra añejo more in demand than ever. Corralejo’s Extra Añejo is poised to be a leader within the category.”