Rey Sol Extra Anejo Tequila
Casa San Matías own agave is grown and harvested in the red soil fields of the Highlands of Jalisco which are rich in iron and other minerals. Our agaves are nurtured in ideal conditions so that they reach a superior flavor.
Patiently, we wait 7 to 10 years for the agave to ripen to perfection. Then the agave farmer, or jimador, harvests it from its root, sifting the soil away and pulling the leaves off to reach the piña or heart of the agave.
Baking perfectly every time is fundamental to our process, so the time and temperature are followed with exact precision: 48 hours at 194ºF.
The cooked agaves are brought to the milling area, where they are crushed to separate the juices from the fibers. This juice is mixed with natural spring water that comes from the distillery, an element that creates the unique taste found only in our products, and the unique staple of Casa San Matías.
The agave juice is then poured into fermentation tanks where it will remain 72 hours.
The fermented juice is taken to the stills where it will undergo two phases of condensation, this is done slowly at a very low temperature.
After distillation we bring the tequila into our Hacienda, where it will age into the finest White American and French oak barrels.
Each bottle is made with passion and carefully detailed. Our staff supervises constantly that they reach the highest quality standards.
Rey Sol Extra Anejo Tequila Tasting Notes
It has an intense amber bright color with orange intense copper highlights.
The aroma is of oak, chocolate, vanilla, hazelnut, roasted almonds, and dried fruit.
The first taste is sweet with dominant oak notes. Then, it leaves a long lasting flavor of chocolate and almond.
To be served in a Riedel glass for fine dining. Pair it with red meats and as a great accompaniment to be enjoyed with dessert and coffee.