Presented in a bottle inspired by a tequila dating from 1921, La Coronela 1921 Tequila Reposado 70cl 40% vol. It is made near a small town called Jesús María, in the highest point of the highlands of Jalisco, where the best blue agave in Mexico grows. Made in a slow cooking process of 72 hours and aged in American white oak barrels for four to six months.
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Presented in a bottle inspired by a tequila dating from 1921, the last year of the Mexican revolution, La Coronela 1921 Reposado Tequila 70cl 40% vol. It is made near a small town called Jesús María, in the highest point of the highlands of Jalisco, where the best blue agave in Mexico grows. Made in a slow cooking process of seventy-two hours and aged in American white oak barrels for four to six months.
The Tequila 1921 house was founded by a group of tequila lovers who decided to recapture the craftsmanship in the elaboration of this distillate. This artisanal process, makes tequila with the same tools and processes that were used in the eighteenth century, giving this beverage, so classic of Mexico, its fragrant, complex and smooth character.
More than a decade ago, at Hacienda La Colorada, in Jalisco, while the Hacienda was being reconditioned, a discovery was made that would change the course of the distillery. A secret passage was discovered that led to a luxurious underground cellar, full of valuables, such as gold coins, ecclesiastical relics and ancient documents.
In addition to all these objects, old bottles of tequila, more than six decades old, were found with tequilas of exceptional quality, specially prepared for the owners of the Hacienda. Inspired by the bottles found, which probably date from 1921, the last year of the Mexican revolution, the bottle in which we found the 1921 tequila has been reproduced, with the intention of preserving the beauty and original state in which it was found.
The 1921 Tequila distillery only uses Agave Azul Weber, a plant that needs more than nine years of development to be harvested, so it is only collected for the best tequilas.
The agave cooking process, with the objective of obtaining the required sugar level, takes more than seventy-two hours, with a twenty-four hour cooking process in stone ovens, twenty-four resting in oven and twenty four more cooling. After cooking the agave, go through the 'tahona', a millstone where the agave juices are extracted, which will later ferment and age in American white oak barrels.
Due to such a dedicated production process, the production of 1921 is very limited, so being able to taste this tequila is an experience.
Aging: Aged for four to six months in roasted American white oak barrels.
Nose: Notes of agave, toast and caramel.
Mouth: Fresh agave, citrus, honey and oak with a light fruity finish.