El Mexicano Añejo is made by the Bañuelos family at Hacienda El Mexicano, NOM 1588, in Arandas in the Highlands of Jalisco. The family name carries weight in tequila: patriarch Don Félix Bañuelos co-founded the original Cazadores, and today master tequilero León Bañuelos Sr. runs production alongside his sons León Jr. and Willy, the third generation. The agave is hand-harvested Highland blue Weber, at least six years old, cooked low and slow in stainless steel autoclaves for up to 24 hours. It ferments for seven days in open-air tanks without the fibers, with classical music played in the fermentation room, which the family says stimulates the natural yeast, and is then double-distilled in stainless pot stills León Sr. designed himself. The Añejo ages for 14 to 16 months at about 6,600 feet, in a mix of 70% new medium-char American oak and 30% new French oak, and is bottled at 40% ABV (80 proof). The family describes ripe orchard fruit and soft cedar opening into orange marmalade, citrus peel, chamomile and cooked agave, with a bright, mineral palate; Tequila Matchmaker reviewers add vanilla, caramel and black pepper. An excellent after-dinner sipper.
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