Arrogante Anejo is aged in small oak barrels for 18 months; during this time alcohol mellows and its interaction with wood significantly changes tequila's color and flavor profile. The result is the luxuriously smooth liquor rich in vanilla and caramel notes, which still retains its charming, honeyed baked agave flavors. Arrogante Anejo is designed to be sipped and savored. We recommend to use either Glencairn whiskey glass or a stemmed brandy glass; narrowed, tulip-shaped brim of the snifter lets the aficionado "nose" their tequila—meaning you can immerse yourself in the aroma in order to better appreciate the complex taste of the aged anejo.">
Native highlander and master distiller Enrique Fonseca employees unique technique with Purasangre, distilling earthy Atotonilco El Alto agave first in stainless steel alembic pot stills followed by a second distillation in copper pots. The tequila is both rich and balanced, with a distinctive agave flavor inherent of Atotonilco’s 5,200’elevation. In keeping with Casa Xalixco’s house preference, the Reposado and Añejo varieties are barreled in French oak casks.">
Our labels reveal every detail of the production process and technical information for each batch.">
Second, Tequila Ocho demonstrates that "terroir" exists in agave. We demonstrate this annually with new vintages drawn from our single estates at varying altitudes in Arandas, Jalisco, ensuring each vintage is distinct in aroma and flavor. Since each estate, or "rancho," produces a limited amount of agave, each vintage of Ocho is both rare and collectible. Every bottle is hand numbered.
Third, Ocho is the first tequila to. designate both the year it was produced and the precise field from which the agave was sourced. Each is noted on the front label to confirm their authenticity.
Finally, Tequila Ocho "opens up and develops" in the glass the same way a fine wine does.">
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Anejo tequila has been aged for longer than 12 months in oak and is the richest and typically darkest of all the tequilas. With the expanding interest in the anejo category- especially by whisky and cognac enthusiasts, more and more tequilas are being released that are 3 years old or older. In 2006, a special designation of Extra Anejo was added to help categorize these special bottles.
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