Milagro Anejo Tequila
Milagro Añejo is an estate-grown, 100% blue agave tequila which is aged in American oak barrels for a minimum of 14 months and a maximum of 24 months. The aging results in a taste that is smooth, refined and still agave-forward. Pale amber color with aromas of caramel, coconut and toasted oak. Flavors of caramel and coconut with chocolate, tobacco and tropical fruit notes, and a sweet, yet spicy finish.
Inspired by the incredible things happening around them in architecture, design and music, Mexico City natives Danny Schneeweiss and Moy Guindi decided to create a tequila that united the tequila tradition of Mexico with the vibrant creativity of Mexico City. To realize their vision, they sought out Pedro Juarez, a Master Distiller who previously worked for one of the largest tequila companies in the world. Frustrated by repeated pressure to cut costs rather than to make great tequila, he seized the opportunity to return to the true art of distilling tequila at Milagro.
Pedro began with the agave itself, insisting on using only the remarkable Jalisco
Highlands blue agave, which is sweeter, more fruity and aromatic. To extract all the nuances of this precious agave flavor, Pedro employed a centuries old cooking method — using traditional, hand-built, brick ovens to slow roast his agave piñas for a full 36 hours.
Pedro’s next step was something new. Most tequilas are distilled using just one kind of still. But for Milagro, he chose to use two completely different types — first, a pot still, which retains all of the incredible nuances of agave flavor. Then, a column still, to impart the kind of exquisite smoothness that compares to the finest white spirits in the world. Milagro is the rare tequila that unabashedly brings forward the fresh, mouthwatering taste of the highlands agave with consummate, world-class smoothness.
This marriage of agave flavor and smoothness is what truly makes Milagro shine
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.