Distiller Notes
Tequila Cazadores Añejo spends one to three years in new American oak barrels, creating a golden liquid with agave flavors complimented with cinnamon, vanilla, nuts and smoked wood. Enjoy the customary smooth finish that makes this tequila perfect for sipping neat.
The Cazadores two-stage fermentation process takes twice as long as most other tequila producers and uses a proprietary strain of yeast. Over 7 days, the yeast ferments the agave to the music of Mozart. Cazadores performs a double distillation process in 60 small pot stills to separate the alcohol obtained during fermentation, and distill a big cut of head and hearts to ensure we have the best quality. The process takes 24 hours- 8 hours during the first stage and 16 hours during the second- which is far longer than most tequila producers.
Afterwards, the aged variants are set to rest in new American white oak barrels before they are artfully blended by our master distiller for the clean, creamy, and elegant flavor profile that is exclusive to Tequila Cazadores.
Proof: 80
Because of their great complexity, Anejo Tequilas are most often used as a substitute for Brandy or Whiskey in cocktails like the Manhattan or Old Fashioned. Anejo Tequilas must be aged in oak barrels for between one and three years, while Extra Anejo refers to any Tequila aged longer than three years. The prolonged contact with the oak barrel allows the wood to make a much stronger impression on the Tequila by adding toffee, caramel and vanilla to the sweet, spicy agave flavor profile.