Appearance:
A radiant golden elixir, Partida Roble Fino Anejo Tequila mesmerizes with its luminous amber hue. Swirling in the glass, it unveils a captivating viscosity, a testament to the meticulous aging process.

Aroma:
Upon nosing, the bouquet unfolds with a delightful fusion of sweet agave and warm vanilla. Subtle notes of toasted oak emerge, creating a harmonious balance that hints at the tequila's refined aging. Undertones of honey and a touch of citrus add layers to an already inviting aromatic experience.

Palate:
The first sip is a revelation of intricate flavors. Caramel and honey dance on the palate, intertwining seamlessly with the essence of dried fruit. The oak influence is present but gentle, contributing to the tequila's depth without overshadowing the agave's inherent sweetness. A subtle hint of cinnamon adds a touch of spice, enhancing the complexity.

Mouthfeel:
Partida Roble Fino Anejo caresses the palate with a luxurious and silky texture. The mouthfeel is velvety and smooth, creating a delightful sensation as the flavors unfold. Each sip is a journey, inviting you to explore the nuances and subtleties that define this exceptional tequila.

Finish:
The finish is a lingering embrace of warmth and sophistication. The oak character becomes more pronounced, leaving a gentle, enduring spice on the palate. As the flavors gradually fade, a subtle sweetness remains, tempting you to savor the memory of this well-crafted spirit.

Tequila Partida was founded in 2005 and inspired by its namesake, Enrique Partida, a third-generation agave farmer who was considered a master in his community. Tequila Partida is farmed, distilled, blended, aged and bottled in the town of Tequila Mexico.
Tequila (/təˈkiːlə/; Spanish: [teˈkila]) is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco.
For a tequila to be considered an añejo, it has to spend between one and three years aging in barrels no larger than 600 liters. Meant to be sipped, the additional time in wood results in amber hues and complex flavors of honey, vanilla, and baking spices that some liken to whiskey.The time that the tequila spends aging in barrel is what determines whether it will be a blanco, which is unaged, a reposado, which is aged up to a year, or an añejo, which has been aged from 1-2years.
The first distillation process takes place in steel distillation columns, during which water is removed and alcohol is concentrated from fermented agave juice. The second distillation takes place in stills to obtain tequila with a range of 55-65% alcohol, depending on the brand.
The agave juices are then distilled, which purifies the liquid and concentrates the alcohol in the mixture. Tequila is typically distilled twice. The first distillation produces a cloudy liquid called the ordinario.