Chula Parranda Tequila Extra Anejo Ceramic

Nose: A symphony of enticing aromas unfolds—vanilla bean, caramelized sugar, and a whisper of toasted oak. Subtle floral notes intertwine with hints of ripe tropical fruits, inviting you to explore the depth within. Palate: The first sip unveils a velvety cascade of flavors, each layer meticulously crafted through years of aging. Delight in the decadent fusion of creamy vanilla, luscious toffee, and the warmth of well-seasoned oak. A harmonious blend of dried fruits and a touch of baking spice adds a captivating complexity, creating a palate that evolves with each moment. Finish: Chula Parranda Tequila Extra Añejo's grand finale is a lingering finish that resonates with elegance. The sweetness of caramel seamlessly merges with a subtle peppery zest, leaving a gentle warmth that persists—a testament to the tequila's matured refinement.

This tequila is one of North America's first indigenous distilled spirits. The first mass-production tequila distillery was headed by the Marquis of Altamira, Don Pedro Sánchez de Tagle, and was located in what is now modern-day Jalisco.
Most Tequilas come from the state of Jalisco, where the actual town of Tequila, Mexico resides. For starters, in order for a spirit to be called “Tequila” it MUST come from one of five authorized states in Mexico: Guanajuato, Jalisco, Michoacan, Nayarit, or Tamaulipas.Of the nearly 140 tequila distilleries in Mexico, hers is the only one that's led and operated solely by women. Melly Barajas walks through a field of blue agave plants in the Los Altos region of Jalisco, Mexico.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.Tequila is a distilled spirit made from the Weber blue agave plant that grows in Mexico. The blue agave plant has huge spikes that come up from a central core that is called the pina. After the leaves are removed, the pina is the part of the plant that is used to make tequila.Extra Añejo Tequilas are aged at least 3 years in barrels, making the product itself at least 10 years old - accounting for the time agave takes to grow, at least 7 years - by the time it touches your glass.

Size: 750 mL

Proof: 40%
*Please note that the ABV may vary