Distiller Notes
Fernando Santibañez had a passion for mezcal and its limitless possibilities. Using his years of experience and his love for mezcal, Fernando respectfully combined the traditions of mezcal with those of barrel aging to create a unique expression in Xicaru Añejo.
Xicaru Añejo is made with traditional methods from 100% Maguey espadin. It rests for a minimum of one year in medium-toasted, used American oak barrels and is finished to 86 proof. Used barrels are employed to prevent over-aging, and the higher proof helps to maintain the essential characteristics of mezcal.
The patience required for barrel aging is rewarded with a fuller, more concentrated and complex mezcal. Notes of vanilla and oak contribute a new aroma, flavor and sweetness that delicately balance with the smoke and maguey.
Anejo or ‘old’ refers to any Mezcal that has been aged in an oak barrel for one to three years prior to bottling, while those that have been aged for longer are known as Extra Anejo. Typically, the longer a Mezcal is left to rest in oak barrels, the more it will soften and gain complexity as the sweet flavors acquired from the wood marry and mingle with those brought by the agave. As a result of its prolonged barrel aging, Mezcal Anejo has an appearance similar to Whiskey or Brandy and is generally regarded as the most approachable and civilized of Mezcals.