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Fuenteseca Tequila

Extra Añejo 7 years | 84 Proof

Extra Añejo 9 years | 86 Proof

Extra Añejo 12 years | 90 Proof

Extra Añejo 15 years | 86 Proof

Extra Añejo 18 years | 87 Proof

Extra Añejo 21 years | 87 Proof

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Fuenteseca Reserva Tequila presents the mastery of tequila barrel aging, using assorted wood types, storage facility altitudes and climates, and nuanced tequila spirits.

Fuenteseca Extra Añejo 7 Year: The AAD bottling was distilled in late 2005 and laid into barrel in February, 2006. 100% of the tequila was distilled in copper and stainless steel alembic pot stills. 80% of the run was stored in American white oak previously used to age California red wine, and the remaining 20% barreled in used dark French Oak. The casks were then stored for 7 years, at 3,800” elevation, in the town of Tequila, Jalisco in a cool-climate subterranean storeroom. Master distiller Enrique Fonseca has determined that 42% ABV is the optimal proof for this soft-spice 7 year bottling.

Fuenteseca Extra Añejo 9 Year: Distilled in November 2003, with 80% from copper double-column still and 20% distilled from alembic copper pot still. After marrying, 85% of the run was laid in American white oak previously used to age California red wine, and the remaining 15% barreled in used dark French Oak. The casks were then aged for 9 years, at 3,800” elevation, in the town of Tequila, Jalisco in a cool-climate subterranean storeroom.

Fuenteseca Extra Añejo 12 Year: Distilled in June 2001, 20% of this lot was distilled in copper double-column stills and 80% distilled in alembic copper pots. After distillation and blending, 90% was laid into in American white oak previously used to age California red wine, and the remaining 10% barreled in used dark French Oak. The casks were housed for 12 years, at 3,800” elevation, in the town of Tequila, Jalisco in a cool-climate subterranean storeroom.

Fuenteseca Extra Añejo 15 Year: The Atotonilco highland agave used in the lot were harvested late into the Spring, just before the arrival of 1998’s summer rains. It was laid into barrel in August of that summer and spent the next 15 years stored in a dry, earthen-floor aging room in the town of Atotonilco el Alto. Because the agave used here had lower sugar content resultant of the prior year’s El Niño storms (which had water-logged the plants), a delightful faint sweetness is restored by aging nearly entirely in American white oak. A scant 3% of the lot was laid into French Oak, in order to contribute a subtle dark oak tannin complexity. Three-quarters of the American white oak casks used previously held Bourbon whiskey and the remaining quarter were mostly California red wine casks and one Chardonnay cask. Dry and complex, master distiller Enrique Fonseca has released this selection at 43% ABV as the optimal proof for this intriguing 15 year tequila.

Fuenteseca Extra Añejo 18 Year: This lot was distilled in September 1995, and consisted of 75% tequila distilled in copper column stills and 25% tequila distilled in copper alembic stills. The entire run was laid into 180L Canadian white oak casks previously used to age Canadian rye whiskey, at a warehouse located at 4,600’ in the town of Atotonilco el Alto, Jalisco.  The casks remained there for six years. In 2001, the tequilas were extracted from their casks, blended together and re-barreled, with 47% returned to Canadian white oak casks and the remaining 53% going into 220L European dark oak barrels previously used to age California red wine. The refilled casks were then moved from Atotonilco el Alto to a hillside facility El Chapingo, with its cooler, breezier climate, and left to age for an additional twelve years.

Fuenteseca Extra Añejo 21 Year: Seeking to create the world’s longest-aged tequila, master distiller Enrique Fonseca distilled this lot in copper double-column stills in order to achieve a leaner structure without too many agave vegetable fats, which could breakdown over the foreseen ensuing decades. From mostly 1984 plantings, these agave were harvested in late 1993, distilled just barely into the new year, and laid into barrel in February of 1994. The casks were stored for 10 years in a dry, earthen-floor aging room in the town of Atotonilco el Alto, before being designated as worthy of a longer aging, and moved to a higher, cooler climate of Chapingo, Jalisco, which sits on the slope above Atotonilco el Alto. The barrels rested in Chapingo for an entire additional 11 years before finally being bottled in 2014. All but one barrel was 180L Canadian white oak previously used for aging Canadian rye whiskey. The remaining barrel had been used to age a California white wine.

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