Tequila Terralta Extra Anejo
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Agave: 100% Blue Webber
Village: Jesús María
State: Jalisco, Mexico (Highlands)
Master Distiller: Felipe John Camarena
Distillery Name (Palenque): El Pandillo
Cooking: Custom made stone oven
Extraction: Mechanical Tahona ( 8t converted steam roller)
Fermentation: Open-air steel tanks without fibres
Distillation: Custom copper pot
Ageing: 4 years in ex-George Dickel Tennessee whiskey barrels (American white oak)
Terralta - "highlands" refers to this Tequilas origin. This is a 100% natural, artesanally produced Tequila with no additives; Experience the true essence of terroir with every sip. Terralta Extra Anejo embodies the affluence of 4 years spent in barrel whilst still persisting with rich Agave character that's not lost on this Tequilas palate; the best way to describe this Tequila is through the master distillers words himself:
"I'm not a fan in general of the XA (Extra Anejo) in the market as there's so much oak, sometimes I can't find the Agave in there and I have no idea if I'm drinking a very old brandy, whisky or what. The dominant character is oak, so I decided for my XA's to leave the tequila in barrels that we used before for Añejos 3 previous times, without losing the Agave character and so there's no doubt with our tequila.... that THIS is Tequila."
Felipe carries out a very light barrel toast on first use barrels prior to utilising them for the ageing process; this accelerates the wear of his barrels so it's contributing woodiness is not the main profile of his aged expressions.
Tequila Terralta was founded in 2011 and is produced from 100% single-estate grown Agave from Jesús María in los altos (Tequila highlands) region of Jalisco where it is crafted nearby at El Pandillo distillery by Maestro Felipe Camarena. Felipe is also known for his craft behind the production of renowned Tequila brands such as G4 and Pasote which are also produced at El Pandillo. You may already be familiar with the Camarena family through their production of highly distinguished Tequila Ocho.
Felipe Camarena, often referred to as "the mad scientist" combines his family heritage of 4 generations of Tequila production and 6 generations of planting Agave with his engineering background and passion for the environment to create a sustainable and efficient distillery in the highlands of Jalisco. During the harvesting of the Agave for this Tequila, the Jimadores take out the stem from the male Agave plant as it adds bitterness to the end result.
One of the main resources when distilling Tequila is water, which puts an incredible strain on the environment; On average, it takes 10 litres of water to produce 1 litre of Tequila. Felipe's distillery has been built to capture the naturally running rain water to utilize in his production.
What makes Terralta Tequila unique to any of Felipe's other brands is its water source of 100% deep well water. Naturally harvested rain-water is captured into a 140m deep well which is utilized during the fermentation process, adding to the texture and viscosity you don't find with most additive-free Tequilas.
The Ph level as a result of this water source is also unique to his other brands: "it's our more neutral tequila, and has less acidity, than our other brands. To me, there's an aroma of fresh rain in the Blanco, maybe from the higher alkaline level" - Felipe Camarena
Felipe also uses the same natural yeast for fermentation that his grandfather used to use over 80 years ago. In Felipe’s words:
“We don’t like adding anything that is not natural or could change its natural flavour or aromas.” - Felipe Camarena
Terralta Extra Anejo is ideal for Tequila enthusiasts looking for an aged expression that's spent lengthy time in barrel without being dominated completely by its presence, offering balance between oak, spice and Agave. An outstanding choice for those new to Agave whom have a preference for aged spirits with barrel influence.