Enrique Fonseca distilled this expression in early Spring of 2010, with three-quarters of the bottling made in a double-copper column still with removed plates to achieve a lower distillation proof and the remaining quarter made in an alembic pot still. Half of the run was then stored in American white oak previously used to age California red wine, and the remaining half barrelled in used dark French Oak. The casks were then stored for 7 years at 3,800′ elevation in a cool-climate subterranean barrel room.
Fuenteseca Tequila has long held a revered place in the tequila world with aficionados seeking out the extra extra aged spirit.
Extra añejo tequilas in the Fuenteseca line start at a minimum of 7 years and reach all the way up to 21 years. Given that blue weber agave takes 8-10 years to mature to be used to make tequila, these expressions can take nearly 30 years to produce! Enrique Fonseca began experimenting with aging extra añejo tequilas back in the early 2000’s and not only varies the time the tequila rest, but the types of barrels and altitudes in which they rest. From the traditional American and French oak barrels to used bourbon casks, or wine barrels, Enrique has created some of the most unique aged tequilas available.
Most other sipping tequila producers fill their barrels and casks and they stay put for the duration of the aging but not with Fuenteseca tequila. As Enrique tests and tends to the barrels, he will sometimes move them from one location or elevation to another to achieve the tequila aging speed and profile he is looking for. The Fuenteseca Reserva Extra Añejo 21 year, for example, was aged in Canadian rye whiskey barrels for 10 years on a dry, earthen-floor in Atotonilco before being moved to a higher, cooler climate in a different town for an additional 11 years.
AROMA: Sweet smell of cooked agave, strong influence of oak and baking spices. cinnamon and vanilla. Stone fruits, raisin.
TASTE: Sherry soaked fruits, sweet dark caramel, butterscotch, and vanilla. Nutty agave and oak, with pleasant peppery spiciness throughout.
BARREL: Half of the run was stored in French oak, whilst the other half spent time in ex-California red wine casks
ENJOY: Best enjoyed neat or on the rocks.