Gran Orendain Extra Anejo Tequila 40%

Description

Gran Orendain Extra Anejo Tequila is produced from 100% Agave Azul Tequilana Webber. Extra Anejo Tequila has to be aged for a minimum of 3 years in small oak barrels prior to release. The Extra Anejo category was established in 2006.

The Orendain family have a history of tequila production stretching back to the 1800s, but  it wasn’t until 1926 that Don Eduardo Orendain founded Tequila Orendain de Jalisco, SA. with the acquisition of a small rusty distillery known as “La Mexicana”. It remains in the family today. After years of intense study and analysis in the pursuit of perfection, the Orendain family identified the area of “El Cerro del Tepecoste” as having excellent natural features that provide the best conditions for the development and full maturation of the agave plant. It here that the “hijuelos” (baby agave plants) of selected agaves are planted by hand, which are maintained daily with special affection, attention and care throughout their life and up to 7 years at the point of optimum maturity.

The spirit of Tequila takes its name from the town of Tequila located in the state of Jalisco where production started more than 250 years ago. Mexican authorities established in 1974 a Denomination of Origin for Tequila. It can only be produced in the state of Jalisco and in a few specific counties of neighbouring states. Only one of the 300 species of agave is permitted by the Tequila Regulatory Council to produce Tequila – Agave Azul Tequilana Weber.

Gran Orendain Extra Anejo Tequila is made in the traditional manner. The agave hearts are cooked in masonry ovens using a slow cooking process followed by subsequent natural cooling. The agave is then processed in traditonal mills and the mash undergoes a slow fermentation process using a special yeast strain, maintained by the Orendain family, which is virtually unchanged for many years and is part of the unique character of the family’s tequilas. The mash is triple distilled using in stainless steel stills and then matured for a minimum of 36 months in French white oak barrels.