Review of Espolòn Tequila Añejo

 

Let’s get something out of the way. For about forever, I have not been a fan of Tequila. I tolerate a few, but for the most part, I’d choose a cola over a Tequila if that’s the available option. Typically, I decline opportunities to review Tequila. There have been exceptions, but they’re very few and far between.

 

Then, almost two years ago, I was a judge at a handful of spirits competitions, and they kept putting me on Tequila, Mezcal, Gin, and Vodka panels. Oh, I still did whiskey panels, but for whatever reason, the organizers wanted a whiskey drinker’s opinion of these spirits.

 

I’ve learned to appreciate those spirits (which is different from saying I enjoy them). Just as when I started my whiskey journey, I’ve had to learn the nuances and characteristics that make one pour better than another. Yes, even with Tequila!

 

Since I have no idea who’s reading this knows the ins and outs of Tequila, let’s discuss the verbiage for this category. It has a rich history dating back to at least the 17^th century. A Jesuit priest, Juan de Tavira, alluded to it in his writings.

 

Firstly, Tequila must be made in one of five Mexican states: Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas. Anything else doesn’t qualify. Jalisco is the epicenter, making most of what’s on store shelves. It is distilled from at least 51% blue agave, although 100% is more popular.  

 

Secondly, there are six types of Tequila: Blanco, Reposado, Añejo, Extra Añejo, Cristalino, and Joven.

• Blanco (or Silver) must be unaged or, if aged, cannot go longer than 60 days in either stainless steel or neutral oak.
• Reposado (or Rested) is aged between 2 and 12 months in oak.
• Añejo is aged between 1 and 3 years in wooden barrels.
• Extra Añejo is aged for at least 3 years in wooden barrels and is the oldest expression.
• Cristalino is either Añejo or Extra Añejo that has been charcoal-filtered to remove color, making it resemble Blanco. Yet, the flavors and complexities of Añejo or Extra Añejo are retained.
• Joven (or Gold) is a blended Tequila. Oftentimes, it consists of Blanco married to either Reposado, Añejo, or Extra Añejo. It can also contain blending agents (think of Blended Bourbon or Blended Rye).

 

So, now that you know all about Tequila (Ha!), let’s talk about Espolòn Tequila Añejo, which is the subject of today’s #DrinkCurious opportunity. It is geared toward the whiskey drinker. Why? Let’s explore that.

 

Espolòn was founded in 1996 by Cirilo Oropeza in Los Altos de Jalisco. After cooking, milling, and fermentation cycles, Espolòn Tequila is distilled in both pot and column stills from 100% Blue Weber Agave.

 

Espolòn’s Tequila Añejo spent 10 months in new #2 American oak casks before going through a 2-month finishing cycle in Wild Turkey Bourbon barrels!

 

Now, let’s test the theory of Espolòn Tequila Añejo being attractive to whiskey drinkers. Thankfully, Espolòn provided me with a sample in exchange for this no-strings-attached, honest review.

 

• Whiskey Type: Tequila Añejo
• Distiller: Espolòn
• Age: 10 months
• Mashbill: 100% Blue Weber Agave
• Cooperage: New #2 charred American oak barrels and finished for 2 months in Wild Turkey Bourbon barrels
• Alcohol Content: 40% ABV (80°)
• Price per 750mL: $43.99

 

Appearance: I used a Glencairn glass to explore this Tequila neat, as that's what I’ve used it in spirits competitions. The Tequila looked like Chardonnay. It formed a thin rim with tightly spaced, fast, thin tears.

 

Nose: I allowed the Tequila to rest for about 15 minutes, just as I would with any whiskey. When I brought the glass beneath my nostrils and inhaled, I discovered notes of buttered toast, agave, oak, lemon zest, and vanilla. I took the air into my mouth and tasted vanilla and agave.

 

Palate: The first sip offered a creamy texture with a bit of black pepper. With the second, I discerned lemon zest, dates, and torched caramel on the front. The mid-palate featured agave, roasted almonds, and chocolate. The back included black pepper, oak, and vanilla.   

 

Finish: Vanilla and black pepper ran through the entire finish. Other flavors, such as oak, toffee, dates, roasted agave, and chocolate, made special appearances. None dominated; instead, they were complementary. The even-keeled finish lasted 1:34, with oak hanging to the very end.

 

Bottle, Bar, or Bust: I found Espolòn Tequila Añejo to be quite un-Tequila-like. For me, if I didn’t know better, I would have guessed it to be a Scotch or Irish whiskey finished in former Tequila barrels (and I’ve reviewed a handful). The whiskey influence is definitely present.

 

Would this appeal to a Bourbon drinker? As luck would have it, I happen to be one! If Espolòn Tequila Añejo were in a Tequila flight that I was judging, I’d give it high marks. For the money, it’s one deserving of my Bottle rating. Cheers!

 

 

My Simple, Easy-to-Understand Rating System

• Bottle = Buy It
• Bar = Try It
• Bust = Leave It

 

Whiskeyfellow encourages you to enjoy your whiskey as you see fit, but begs you to do so responsibly.