Tequila 512 Anejo (750 ml)
Tequila 512 starts with the harvesting of blue agave from a select location in the central lowlands outside the village of Tequila in Jalisco, Mexico. Only locally sourced volcanic spring water is added during distillation. This process includes roasting the agave in horno stone ovens, shredder/roller maceration, natural open air fermentation in stainless steel tanks, triple distillation in copper lined stainless steel pot stills, and 24 hour charcoal filtration with a touch of oxygenation. The result?
The AƱejo: After resting in charred oak bourbon casks for about a year, it produces an aroma of sweet agave, caramel, vanilla and white pepper on the nose and the taste of orange peel, citrus and cooked agave on the palate.
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Tequila 512 Anejo (750 ml)
Tequila 512 Anejo (750 ml)
Tequila 512 starts with the harvesting of blue agave from a select location in the central lowlands outside the village of Tequila in Jalisco, Mexico. Only locally sourced volcanic spring water is added during distillation. This process includes roasting the agave in horno stone ovens, shredder/roller maceration, natural open air fermentation in stainless steel tanks, triple distillation in copper lined stainless steel pot stills, and 24 hour charcoal filtration with a touch of oxygenation. The result?
The AƱejo: After resting in charred oak bourbon casks for about a year, it produces an aroma of sweet agave, caramel, vanilla and white pepper on the nose and the taste of orange peel, citrus and cooked agave on the palate.
Original: $44.99
-65%$44.99
$15.75Product Information
Product Information
Shipping & Returns
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Description
Tequila 512 starts with the harvesting of blue agave from a select location in the central lowlands outside the village of Tequila in Jalisco, Mexico. Only locally sourced volcanic spring water is added during distillation. This process includes roasting the agave in horno stone ovens, shredder/roller maceration, natural open air fermentation in stainless steel tanks, triple distillation in copper lined stainless steel pot stills, and 24 hour charcoal filtration with a touch of oxygenation. The result?
The AƱejo: After resting in charred oak bourbon casks for about a year, it produces an aroma of sweet agave, caramel, vanilla and white pepper on the nose and the taste of orange peel, citrus and cooked agave on the palate.
