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Description

At one they use a Tahona, a large millstone pulled by two mules which was the first method used to crush agave. At the other a Molino, an old-fashioned roller mill, is used. The juices are combined and distilled twice in copper stills and filtered to remove all impurities. Their añejo is then aged for 24 months in white oak barrels.

Tequila Siete Leguas was founded in 1952 and still managed by the original family following the same traditional methods today that they did 70 years ago to produce their tequila. Estate grown and bottled in the Los Altos region of the Tequila Highlands and produced at their two distilleries El Centenario and La Vencedora, each employing a different process to prepare the agave for distillation. At one they use a Tahona, a large millstone pulled by two mules which was the first method used to crush agave. At the other a Molino, an old-fashioned roller mill, is used. The juices are combined and distilled twice in copper stills and filtered to remove all impurities. Their añejo is then aged for 24 months in white oak barrels.

"Light golden bronze in color. Warm, intense nose of cedar, browned butter, vanilla frosting, and butterscotch, with hints of bell pepper, banana, and apple. Full bodied but not oily, warm cinnamon, vanilla, and just barely noticeable barrel tannins give a nice structure to the mouth feel. More restrained and less sweet than many other añejos make this a sophisticated sipper. Enjoy neat, on the rocks or in a classic booze-forward cocktail."

Siete Leguas Anejo Tequila 700ml

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$68.95

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    Description

    At one they use a Tahona, a large millstone pulled by two mules which was the first method used to crush agave. At the other a Molino, an old-fashioned roller mill, is used. The juices are combined and distilled twice in copper stills and filtered to remove all impurities. Their añejo is then aged for 24 months in white oak barrels.

    Tequila Siete Leguas was founded in 1952 and still managed by the original family following the same traditional methods today that they did 70 years ago to produce their tequila. Estate grown and bottled in the Los Altos region of the Tequila Highlands and produced at their two distilleries El Centenario and La Vencedora, each employing a different process to prepare the agave for distillation. At one they use a Tahona, a large millstone pulled by two mules which was the first method used to crush agave. At the other a Molino, an old-fashioned roller mill, is used. The juices are combined and distilled twice in copper stills and filtered to remove all impurities. Their añejo is then aged for 24 months in white oak barrels.

    "Light golden bronze in color. Warm, intense nose of cedar, browned butter, vanilla frosting, and butterscotch, with hints of bell pepper, banana, and apple. Full bodied but not oily, warm cinnamon, vanilla, and just barely noticeable barrel tannins give a nice structure to the mouth feel. More restrained and less sweet than many other añejos make this a sophisticated sipper. Enjoy neat, on the rocks or in a classic booze-forward cocktail."

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